Wash beans, and trim ends off. I measured mine to within 1/4″ from the rim of my pint jars and snipped them to size.
Sanitize the empty jars in the dishwasher or wash by hand with soap and water. If you're at above 1,000 feet elevation, sanitize the jars by boiling them empty for 10 minutes.
Next, combine salt, vinegar and water in a large saucepot.
Bring to boil.
Pack beans lengthwise into hot jars.
Add 1/4 tsp cayenne pepper, 1 clove garlic and 1 head dill to each pint jar.
Ladle hot liquid over beans, leaving 1/2 inch headspace.
Remove air bubbles.
Adjust two-piece caps.
Process for 5, 10, or 15 minutes (altitude-adjusted) in a boiling water bath.
Remove jars with a jar lifter and set aside to cool. You may hear popping sounds at some point, this is perfectly normal and to be expected.
After 24 hours, check the seal. the lids should be concave (drawn inwards), and should not flex.
Remove bands. Store in a cool, dark place.
