2 lb. green beans, trimmed
2 c. cider vinegar
1 1/3 c. sugar
1 1/2 tbsp. pickling spice, tied in a cheesecloth
1 tbsp. whole peppercorns
1 bay leaf
1 clove garlic
1 lg onion, chopped
1 sm. red bell pepper, chopped and seeded
3 lg. dill sprigs

Cook beans in salted water 1 minute. Rinse under cold water, drain. Place vinegar, sugar, pickling spices, peppercorns, bay leaf, and garlic in saucepan. Heat to boiling. Simmer uncovered 10 minutes. Discard spices. Add onion and bell pepper. Cook 10 minutes longer. Pack beans upright in 3 sterilized 1-pint jars.

Divide onion and peppers between jars. Place a sprig of dill in each jar. Pour in hot liquid up to 1/2 inch of top. Seal the jars and process hot water bath 15 minutes.