Pickled Green Beans

Trim green beans into 4-inch pieces. Pack beans lengthwise into 4 hot 1-pint canning jars, leaving 1/2-inch head space. To each jar, add 1/4 teaspoon cayenne pepper, 1 dill stem (or 1 teaspoon dill seed), and 1 garlic clove. In a medium-size saucepan, bring remaining ingredients to a boil. Pour boiling liquid over beans, leaving 1/2-inch head space. Run a hot knife along the inside of the jar to remove air bubbles. Wipe jar rims. Seal tightly. Process 40 minutes in a boiling-water bath. Remove and cool. You’ll hear the lids “pop” when they seal. Let beans stand at least two weeks before tasting to let the flavor develop.