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Pickled Basil Beans

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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 T sugar
  • 1/4 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 1/2 inch headspace. Fill the jars with the hot brine, leaving 1/2 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.

 

 

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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 1/2 inch headspace. Fill the jars with the hot brine, leaving 1/2 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.

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

To purchase Renee's Garden Seeds, click here

View Recipe Archive