From Ball Blue Book, circa 1979: (good grief but I’m getting old!)
Dilly Beans, aka Pickled Green Beans
2 pounds trimmed green beans
1/4 cup salt
4 heads dill
4 cloves garlic
1 tsp cayenne pepper
2-1/2 cups vinegar
2-1/2 cups water
Pack beans, lengthwise into hot jars, leaving 1/4-inch head space. To each pint, add 1/4 teaspoon cayenne pepper, 1 clove garlic and 1 head dill. Combine remaining ingredients and bring to boiling. Pour, boiling hot, over beans, leaving 1/4-inch head space. Remove air bubbles. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yield: about 4 pints.