Blanch beans in boiling water until tender but still crunchy, about 3 4 minutes. Drain and run under cold water immediately to halt cooking.

Place 1 one clove garlic, cayenne to taste and 1 1/2 sprigs dill into each of two sterilized pint jars. Pack beans upright into the jars, to fit within 14" of the rim. In a non-reactive saucepan, bring vinegar, water and salt to a boil; pour hot liquod into the jars leaving 1/4" head space. Seal and proces the jars in a boiling-water barth for 5 minutes.

Store for at least 2 weeks in a cool, dark place before eating. Serve cold from the refrigerator.