Course : Beans
Serves: 10
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2 pounds tender green beans *
2 pieces bay leaves
2 cups water
2 small onions **
2 cups white distilled vinegar
8 medium red hot peppers
1 1/2 teaspoons pickling salt/to taste
8 cloves garlic -- peeled
1/3 cup sugar
8 sprigs fresh dill

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. Seal immediately. 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.

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