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After washing and trimming your green beans, split them evenly between four 1-pint jars, leaving about ½ inch of headspace. Then, divide the cayenne, garlic and dill seeds or heads evenly and add them to the jars as well. If heat isn't your thing, feel free to skip the cayenne.
In a large saucepan, combine the water, white vinegar and canning salt over medium heat. Give the mixture a good stir, then let it come to a boil.
Once the brine is ready, carefully ladle it into the jars, being sure to leave ½ inch of headspace. Give the jars a few taps and shakes to release any air bubbles and add more brine, if needed.
When the jars are prepared, add them to a canner with simmering water, making sure the jars are completely submerged. Let the green beans process for 10 minutes, then remove them from the water and cool.