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(tender, should be the "stringless" type.)
white distilled vinegar
(Onions should be peeled and thinly sliced.)
red hot peppers
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.
Thinly cut carrots or other firm vegetables may be used in place of or in addition to the beans.
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