Categories: Vegetables, Beans 
      Yield: 10 servings 
  
      2 lb Tender Green Beans *                2 ea Bay Leaves 
      2 c  Water                               2 ea Small Onions ** 
      2 c  White Distilled Vinegar             8 ea Red Hot Peppers 
  1 1/2 ts Pickling Salt/To Taste              8 ea Cloves Garlic, Peeled 
    1/3 c  Sugar                               8 ea Sprigs Fresh Dill 
  
  *    Green Beans should be the "stringless" type. 
  **   Onions should be peeled and thinly sliced. 
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  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: 
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  Thinly cut carrots or other firm vegetables may be used in place of or in 
  addition to the beans.