Wash and remove tips from beans.
Cook in boiling water for 5 to 7 min., or half cooked; beans should still be slightly crisp.
Boil the water, vinegar and salt together until salt is dissolved.
Cool slightly and remove any scum that may form.
Place two heads and stems of dill in each pint jar.
Pack beans lengthwise into jars, place 2 cabbage leaves on top, cover with brine.
Screw covers on loosely.
Store in cool place.
If brine oozes out, add fresh brine to cover.
Beans are ready to eat in 2 to 3 weeks.