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:
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,
from a Kitchen Garden
Recipes from a Kitchen Garden
purchase Renee's Garden Seeds, click here