Dillybeans

* Green Beans should be the "string less" 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.