DILLY BEANS
2 lbs. green beans, trimmed
1 tsp. cayenne pepper
4 cloves garlic
4 head of dill or 1 tsp. dill seed
per jar
2 1/2 c. water
2 1/2 c. vinegar
1/4 c. salt
Pack beans lengthwise into hot jars, leaving 1/4 inch head space. To each pint, add 1/4 teaspoon cayenne pepper, 1 clove garlic and 1 head of dill. Combine remaining ingredients and bring to boil. Pour boiling hot over beans leaving 1/4 inch head space. Adjust caps. Process both pints and quarts 10 minutes in boiling water. Yield 4 pints.

DILLY GREEN BEANS
2 lbs. green beans
1/4 c. salt (canning)
4 heads dill
4 cloves garlic
1 tsp. cayenne pepper
1/2 tsp. prepared horseradish
2 1/2 c. cider vinegar
2 1/2 c. water
Pack beans lengthwise into hot jars. To each pint add 1/4 teaspoon cayenne pepper, 1/2 teaspoon horseradish, 1 clove garlic and head of dill. Combine vinegar, water and salt and bring to boil. Pour boiling over beans leaving 1/4 inch headspace. Remove air bubbles and seal. Process pints and quarts in boiling water bath 10 minutes. Yield: 4 pints.