Dilly Beans

(7 to 8 pints)

4 pounds (4 quarts) fresh whole green beans
5 cups cider vinegar
5 cups water
1/2 cup salt (scant)

dried hot red pepper (crushed) - 1/4 teaspoon per pint jar
mustard seed - 1/2 teaspoon per pint jar
dill seed - 1/2 teaspoon per pint jar
garlic - 1 clove per pint jar

Wash beans, drain and cut into lengths to stand in pint jars. Pack beans in jars (tightly) and add seasonings to each pint jar.
Combine vinegar, water, and salt. Heat to boiling and pour over beans, filling to 1/2 inch from top of jar. Adjust jar lids.
Process in boiling water for 5 minutes. Time from as soon as canner returns to boiling.
Remove jars and set upright to cool.