I got this recipe from the renowned Barb Schaller who got it from the
cook book, "Blue Ribbon Pickles and Preserves. I ultimately bought the
book and it has lots of good recipes.

DILLY BEANS

2 pounds trimmed green beans
1 teaspoon cayenne pepper
4 garlic cloves
4 springs fresh dill
1/4 cup pickling salt
2 1/2 white vinegar
2 1/2 cups water

Sterilize canning jars and lids.

Pack beans lengthwise into hot, sterile pint jars. To each jar add 1/4
teaspoon cayenne pepper, 1 garlic clove, and 1 sprig of dill. Combine
salt, vinegar, and water in a saucepan and bring to a boil. Pour,
boiling hot, over beans, leaving 1/4 inch headspace. Seal with
sterilized lids according to manufacturer's instructions. Process in a
boiling water bath for ten minutes.

Yield: 4 pints. Note: I have put up fifteen or twenty pints at one time.
<G> We have a lot of canning pots, etc. Our pressure canner if well over
forty years old, bought it at Sears when we were just married, we keep
it clean, all the apparatus gets cleaned too, and I have the gauges
tested annually before use. Our kids, grands, and great grands love our
dilly beans. Now we need a bumper crop of green beans next year.

George