Starting canning dilly beans by preparing a boiling water bath and 4 regular mouth pint jars. Prepare lids according to manufacturer's instructions. Keep jars hot. Wash and trim your beans so that they fit in your jar.

If you have particularly long beans, your best bet is to cut them in half, although by doing so, you do lose the visual appeal of having all the beans standing at attention. Combine vinegar, water and salt in a pot and bring to a boil.

While it's heating up, pack your beans into the jars, leaving 1/2 inch headspace. To each jar, add 1/4 tsp cayenne pepper (more if you're a lover of heat), 1 clove of garlic and 1 tsp dill seeds. Slowly pour the hot brine over the beans leaving 1/2 inch headspace.

After all the jars are full, use a wooden chopstick to work the air bubbles out of the jars. Check the headspace again and add more brine if necessary. Wipe the rims, apply lids and rings and process in a hot water bath for 5 minutes. Let these beans cure for at least two weeks before eating.

Processing: As published by Mrs. Wages: "process in a hot water bath for 5 minutes" (boiling water bath canner) - 5 minutes.