Renee's Recipes

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

Pickled Basil Beans

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.

3 to 4 pounds fresh green snap beans, rinsed
5 cups mild white vinegar
5 cups water (not softened water)
1 tablespoon sugar
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 inch headspace. Fill the jars with the hot brine, leaving 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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