Sharing the pleasure and satisfaction of growing the best seed varieties chosen by gardeners for gardeners

These crispy, basil-scented beans are a fine appetizer or satisfying between-meal nibble. One of our favorite ways to enjoy a big bean harvest year round.

Ingredients:
3 to 4 pounds fresh green snap beans, rinsed
5 cups mild white vinegar
5 cups water (not softened water)
1 tablespoon sugar
¼ cup pickling salt

For each jar:
4 peppercorns
2 cloves garlic, peeled
4 to 6 fresh basil leaves

Wash 8 pint or 4 quart canning jars with hot soapy water and rinse, or run them through the dishwasher.

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 ½ inch headspace. Fill the jars with the hot brine, leaving ½ inch. Wipe the jar rims and seal. Process 15 minutes in a boiling water bath (20 minutes for quarts). Wait about 4 weeks before opening to let the flavors blend and deepen. Makes 4 quarts.

For more great garden-inspired recipes, see Renee's books,
Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

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