| 1 | * green beans should be the "stringless" type. |
| 2 | ** onions should be peeled and thinly sliced. |
| 3 | ~--------------------------------------------------------------------- ~-- wash beans and snip off ends. |
| 4 | Discard any that are wilted or discolored. |
| 5 | In a saucepan combine water, vinegar, pickling salt, sugar, bay leaves, and onions. |
| 6 | Bring liquid to a boil and simmer for 10 minutes. |
| 7 | Drop beans into boiling water and cook for just 5 minutes. |
| 8 | They must still be crisp. |
| 9 | Drain immediately and rinse in cold water. |
| 10 | Pack beans upright in 8-ounce jars with a couple of slices of onion. |
| 11 | 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. |
| 12 | Seal immediately. |
| 13 | Makes 8 8-ounce jars. |
| 14 | Note: ~---- thinly cut carrots or other firm vegetables may be used in place of or in addition to the beans. |
