For those who have made the BBB dilly beans are they spicy? Do you taste the cayenne or does it just enhance the brine? Not sure if I'm used to the recipe with the pepper omitted or if the "spicy" beans had extra cayenne above what is called for in BBB.

Thoughts appreciated.

Dilly beans
4 quarts whole green or wax beans
(about 4 lbs.)
8 fresh dill heads, or 11⁄2 tsp. dill seed or
dill weed per jar
8 garlic cloves (optional)
1⁄4 tsp. cayenne pepper or 1 small dried
hot pepper per jar (optional)
Pickling solution:
4 cups white vinegar (5% acetic acid)
4 cups water
1⁄2 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 1⁄2-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
1⁄2-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

Dave