---------- Recipe via Meal-Master (tm) v8.01
       Title: Dillybeans
  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.
   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.
   Thinly cut carrots or other firm vegetables may be used in place of or in
   addition to the beans.