2 pounds/910 g green beans
2 1/2 cups/600 ml distilled white vinegar
1/4 cup/50 g pickling salt
1 teaspoon cayenne pepper
4 teaspoons dill seed (not dill weed)
4 garlic cloves, peeled
If you have easy access to dill heads, feel free to substitute them for the dill seed called for in this recipe. I wouldn't, however, recommend using fronds of dill weed, as they can break down during storage and turn the brine murky.