You'll love these pickled, crunchy and sweet dilly beans!

Sweet-Pickled Green Beans

1 1/2 pounds fresh green beans

1 medium onion, chopped
1 medium red bell (sweet) pepper, seeded and chopped
3 teaspoons pickling spice
3 teaspoons black peppercorns
1 bay leaf
1 garlic clove, crushed

4 cups white wine vinegar

6 tablespoons granulated sugar
4 sprigs of dill

1. Wash and cut green beans to 3-inch lengths.
2. Place green beans in a steamer over boiling water, cover, and cook until crisp-tender, about 2 minutes. Remove from heat and immediately plunge beans into a large bowl or pan of ice water. Drain well.
3. Create a bouquet garni* with the pickling spice, peppercorns, sugar, bay leaf and garlic. Place in a large saucepan along with the vinegar and sugar. Bring mixture to a boil over high heat, reduce to low heat and simmer for 10 minutes. Remove from heat and allow seasoned vinegar to cool to room temperature. Remove bouquet garni.
4. Pack the beans upright into four hot, sterilized pint jars. Combine the chopped onion and bell pepper together and spoon atop the green beans. Add 2 sprigs of dill to each jar, and pour over the seasoned vinegar mixture over the vegetables to cover.
5. Seal jars with sterilized lids and rings and store in a cool dark place for at least 2 weeks, to allow flavors to develop.

Makes 4 pints.

*A combination of herbs tied in cheese-cloth which are used to flavor stocks and stews and removed before serving. A paper coffee filter can also be used to tie the herbs up.