Pickled Snap Beans

3 pounds tender snap beans
1 1/2 cups water
1 1/2 cups white or cider vinegar
1/2 cup sugar
2 teaspoons salt
3 red hot peppers
1 1/2 teaspoons dried dill seed
5 garlic cloves -- chopped

Wash the beans thoroughly and snap off the ends. Cook them in the water until just crisp tender.
Meanwhile, simmer covered in a 2-quart saucepan the vinegar, sugar, salt, red peppers and dill seed. Add the beans with the water in which they were cooked and simmer, covered, fifteen minutes.
Continue simmering while packing one sterilized jar after another with the beans. Divide the raw garlic among the jars and pour the vinegar mixture over the beans. Fill the jars to 1/8-inch from the top. Seal at once and process in BWB canner for 10 minutes. Store in a cool, dry place.
This recipe yields 5 pints.

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