Preparation / Directions:
* Green Beans should be the "stringless" 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.