Dilled Green Beans

4 Ibs. green beans, whole (about 4 qts.)

1/4 tsp. hot red pepper, crushed, per pint

1/2 tsp. whole mustard seed per pint
2' sprigs dill plant
1 clove garlic per pint
5 cups vinegar
5 cups water

1/2 cup salt

Wash beans thoroughly; drain and cut into lengths to fill pint jars. Pack beans into clean, hot jars; add pepper, mustard seed, dill seed, and garlic.

Combine vinegar, water and salt; heat to boiling. Pour boiling liquid over beans, filling to 1/2 inch of top of jar. Adjust jar lids.

Process in boiling water for 5 minutes (start to count processing time as soon as water in can-ner returns to boiling). Remove jars and com­plete seals if necessary. Set jars upright, several inches apart, on a wire rack to cool.

(From Sharon Boitano) Yield: 7 pints