| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Pickles, Vegetables | 10 | Servings | |
INGREDIENTS
| 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 | Bay Leaves | |
| 2 | Small Onions ** | |
| 8 | Red Hot Peppers | |
| 8 | Cloves Garlic, Peeled | |
| 8 | Sprigs Fresh Dill |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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