Course : Vegetables
Serves: 10
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2 pound Tender Green Beans *
2 cup Water
2 cup White Distilled Vinegar
1 1/2 Teaspoon Pickling Salt/To Taste
1/3 cup Sugar
2 pieces bay leaves
2 Small Onions **
8 medium Red Hot Peppers
8 Cloves Garlic, Peeled
8 Sprigs Fresh Dill

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.

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