Sweet String Bean Pickles

Cuisine, July/August 1979

45 minutes — 6 pints

Ingredients

2	quart	string beans (ends trimmed and strings removed)
1	quart	cider vinegar
2⁄3	cup	sugar
3	tablespoon	mixed pickling spices (tied in cheesecloth)
2	tablespoon	peppercorns
2		bay leaves
2	clove	garlic
1 1⁄2	cup	onions (chopped)
1⁄2	cup	red bell pepper (coarsely chopped)
6	sprig	dill

Instructions

Cook beans uncovered in boiling salted water to cover 3 minutes; drain. Rinse with cold running water until cool; drain; reserve.

Heat vinegar, sugar, pickling spices, peppercorns, bay leaves and garlic in medium-size saucepan to boiling; reduce heat to medium. Cook uncovered 10 minutes. Remove and discard spice bag; add onions and red pepper. Simmer 10 minutes. Remove and discard bay leaves and garlic

Pack beans upright in jars up to 1-inch from tops. Using slotted spoon, spoon a sixth of the onions and red pepper from syrup into each jar. Place dill sprig in each jar. Pour in hot syrup, leaving 1/2-inch headspace. Process in boiling-water bath 15 minutes.