Canning: Pickled Beans

I got a few questions about the pickled beans that I mentioned in this post, so I asked my mom for her recipe.

From Ball Blue Book of Preserving
Yield: 4 pints

2 pounds green beans
1/4 cup canning salt
2 1/2 cups water
2 1/2 cups vinegar
1 teaspoon cayenne pepper, divided
4 cloves garlic
4 heads dill

Wash and trim ends off green beans. Combine salt, vinegar and water in a large saucepan. Bring to a boil. Pack beans lengthwise into hot jars, leave a 1/4-inch headspace. Add 1/4 teaspoon cayenne pepper, 1 clove garlic, and 1 head dill to each pint jar. Ladle hot liquid over beans, leaving a 1/4-inch headspace. Remove air bubbles. Adjust two-part lids. Process pints 10 minutes in a boiling water canner. (That's 10 minutes after the water comes to a boil.)

I've never actually made these (yet)... but they are super yummy!