Title: Dillybeans
Categories: Bean Pickle Preserve
Yield: 10 Servings

2	lb	Tender Green Beans *
2	c	White Distilled Vinegar
1/3	c	Sugar
2		Small Onions **
8		Cloves Garlic, Peeled
2	c	Water
1 1/2	ts	Pickling Salt/To Taste
2		Bay Leaves
8		Red Hot Peppers
8		Sprigs Fresh Dill

* 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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