Pickled Basil Beans

[Guest guest]

Pickled Basil Beans  

 

3 to 4  lbs. fresh

picked green snap beans rinsed 

8 pint or 4 quart canning jars, washed with

hot soapy water and rinsed or run through the dishwasher

5 cups mild white

vinegar

5 cups water

1 tbsp. sugar

1/4 cup pickling salt

 

 

For each jar:

4 peppercorns

2 garlic cloves

peeled

4 large basil leaves

 

Trim the ends of the beans. Bring to a boil the

vinegar, water, sugar and salt.

In the bottom of each jar put the

peppercorns, garlic cloves and basil leaves, then pack them with beans, leaving

1/2 " head space. Fill the jars with the hot brine, leaving 1/2 " . Wipe the jar

rims and seal. Process 15 minutes in a boiling bath (20 minutes for quarts).

Wait about 4 weeks before opening to let the flavors blend and deepen.