Clean beans thoroughly; drain and pack into 7 sterilized pint jars.
Into each jar, put 1/8 teaspoon cayenne pepper, 1/2 teaspoon mustard
seed, 1 head dill, and 1 clove garlic. Combine vinegar, water, and
salt; bring to a boil; Pour boiling liquid over beans, leaving 1/2 inch
headspace. Wipe rims with a damp cloth. Remove air bubbles. Seal
according to lid manufacturer's instructions. Process in a boiling
water bath for 10 minutes. Make 7 pints. Source: Miriam B. Loo's Home
Canning Guide.
