Instructions: * 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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