Wash beans, and trim ends off. I measured my beans to within 1/4″ from the rim of my pint jars and snipped them to size.
Combine salt, vinegar and water in a large saucepot.
Bring to boil.
Pack beans lengthwise into hot jars, leaving 1/4 inch headspace.
Add 1/4 tsp cayenne pepper, 1 clove garlic and 1 head dill to each pint jar.
Add 1/2 tsp cayenne pepper, 2 cloves garlic and 2 heads dill to each quart jar. Ladle hot liquid over beans, leaving 1/4 inch headspace.
Remove air bubbles.
Adjust two-piece caps.
Process pints and quarts 10 minutes in a boiling water canner.
