I use this one and they are not hot.

Dilly beans
4 quarts whole green or wax beans
(about 4 lbs.)
8 fresh dill heads, or 11âÂÂ2 tsp. dill seed or
dill weed per jar
8 garlic cloves (optional)
1âÂÂ4 tsp. cayenne pepper or 1 small dried
hot pepper per jar (optional)
Pickling solution:
4 cups white vinegar (5% acetic acid)
4 cups water
1âÂÂ2 cup canning and pickling salt
1. Wash pint canning jars. Keep hot until
filled.
2. Wash beans thoroughly, and drain. Cut
into lengths to fit pint jars.
3. In each hot pint jar, place dill, garlic
and pepper, if desired. Pack beans
upright, leaving 1âÂÂ2-inch headspace.
4. Prepare pickling solution of vinegar,
water and salt in a saucepan, and
bring to a boil. Pour boiling hot
pickling solution over beans, leaving
1âÂÂ2-inch headspace. Remove bubbles
with a rubber spatula.Wipe jar rims
with a clean, damp cloth.
5. Cap jars with pretreated lids.
Adjust lids.
6. Process in a boiling water canner:
10 minutes for pints.*
Yield: 7 to 8 pints

My recipe is similar to Linda's except I always use cider vinegar and a generous 1/4 t cayenne.

You can always just leave the cayenne pepper out of any recipe. It isn't required for any reason, just flavoring.

Dave