DILLYBEANS

      Title: DILLYBEANS
  Categories: Pickles, Vegetables
       Yield: 10 Servings
  
       2 lb Tender Green Beans *
       2 c  Water
       2 c  White Distilled Vinegar
   1 1/2 ts Pickling Salt/To Taste
     1/3 c  Sugar
       2 ea Bay Leaves
       2 ea Small Onions **
       8 ea Red Hot Peppers
       8 ea Cloves Garlic, Peeled
       8 ea 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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