Pack beans, lengthwise, into hot hars, leaving 1/4-inch head space. To each pint, add 1/4 ts. Cayenne pepper, 1 clove garlic and 1 head dill. Combine remaining ingredients and bring to boiling. Pour, boiling hot, over beans, leaving 1/4 inch head space. Remove air bubbles with a chopstick. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yield: About 4 pints.

Pickled Sweet Red Peppers. I omit the cayenne pepper from this as our family doesn't like spicy foods very much. Also - and this is Important - these need to mellow for at least a month or two (longer is better) to develop the best flavor. If you open a jar right away you will think they are too salty and/or vinegary!