4  lb. whole green beans
1 3/4  teaspoons crushed hot red pepper
3 1/2  teaspoons mustard seed
3 1/2  teaspoons dill seed
7  cloves garlic

Wash and drain beans; cut into lengths to fill pint jar. Pack beans into 7 clean, hot jars. To each pint jar add 1/4 teaspoon crushed hot red pepper, 1/2 teaspoons mustard seed, 1/2 teaspoons dill seed and 1 peeled clove garlic.

For the brine:

5  cups vinegar
5  cups water
1/2  teaspoon salt

Combine brine ingredients; heat to boiling. Pour boiling liquid over beans, filling to 1/2 inch of top of each jar. Adjust jar lids. Process in boiling water for 5 minutes (Altitude of 1,000 feet or less)* - start counting process time as soon as water in canner returns to boiling. Remove jars and complete seals if necessary. Set jars upright, a part and cool on a wire rack. Makes 7 pints.

*For additional information on canning Dilled Green Beans go to the National Center for Home Food Preservation web site at: http://www.uga.edu/nchfp/how/can_06/dilled_beans.html