Preparation / Directions:
* Green Beans should be the "string less" type. ** Onions should be peeled and thinly sliced.
Wash beans and snip off ends. Discard any that are wilted or discolored.
In a saucepan combine water, vinegar, pickling salt, sugar, bay leaves, and onions. Bring liquid to a boil and simmer for 10 minutes. Drop beans into boiling water and cook for just 5 minutes. They must still be crisp.
Drain immediately and rinse in cold water. Pack beans upright in 8-ounce jars with a couple of slices of onion.
Add 1 hot pepper, 1 clove garlic, and a sprig of dill to each jar and pour hot vinegar mixture over the beans to overflowing.
Makes 8 8-ounce jars.
NOTE: Thinly cut carrots or other firm vegetables may be used in place of or in addition to the beans.