This recipe was taken from the Ball Blue Book on canning.

2 lbs. trimmed green beans packed in 4 pint jars. Pack in the jars 1/2 tsp.
dill seed, 1 clove garlic, and 1/4 tsp cayenne pepper (I stuck in a red cayenne
pepper instead.

Bring to a boil 2 1/2 cups vinegar (I used white), 2 1/2 cups water, and 1/4
cup canning salt (I use plain table salt,,Do not use iodized salt)

Pour the hot liquid over the beans, leaving 1/4 inch head space. Make sure no
air bubbles exist, seal and process in a water bath for 10 minutes.

The Blue Book recipe calls for 1 head of fresh dill, I used the seed instead,
and I also added 1/2 tsp. mustard seed.