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2 lbs. fresh, crisp green beans
4 c. cider vinegar
1 c. sugar
2 tbsp. mixed pickling spice
2 cloves garlic, peeled
4 heads fresh dill

Sort beans and wash in cool water. Snip off tops and remove strings, if necessary. Leave beans whole. Soak in ice water 30 minutes. Make a brine of 1 tablespoon salt to 4 cups water and bring to a boil. Drain beans and add to hot brine. Simmer, covered, about 20 minutes or until just tender. Drain thoroughly. Combine vinegar and sugar in a saucepan. Tie spices in cheesecloth and add to mixture with garlic. Add beans and simmer, uncovered, 10 minutes. Pack beans standing upright into clean hot pint jars. Cover with hot vinegar mixture, leaving 1/2 inch headspace. Place dill in top of each jar. Seal immediately. Process 5 minutes in boiling-water bath.

Makes about 4 pints.

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