Try this....I have never done them but it is out of a very old recipe book...
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 Wash and cut green beans to 3-inch lengths. 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. 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. 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. 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.
Bernice: that sounds good. I cheat...try using bread and butter pickle brine mix. I use that when canning hot hungarian wax peppers. stuffing sterilized pint jars 4/5 full with peppers cut to 3/4 inch chunks..then pouring boiling hot brine to the top. top quickly with cap and ring,then flip them upsidedown on a clean towel for 30 minutes. then flip back over, and as they cool,you'll hear the caps pop as they seal. refrigerate before eating ...crisp...sweet...then hot. killer. lol
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