Dilly Pepper Beans

2 lbs. green beans, trimmed
1 tsp. cayenne pepper
4 cloves garlic
4 heads dill weed
1/4 cup canning/pickling salt
2 1/2 cup water
2 1/2 cups white vinegar

Pack beans, lengthwise, into hot jars, leaving 1/4-inch head space.

For each pint, add 1/4 teaspoon cayenne, 1 garlic clove, and 1 head dill.

Combine remaining ingredients and bring to boiling.

Pour boiling hot over beans, leaving 1/4-inch head space.

Adjust caps.

Process pints and quarts 10 minutes in boiling water bath.