Cart Log In Menu
recipe,

Pickled Basil Beans

Printer Friendly Version
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.

 

 


 


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

View Recipe Archive

 

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

View Recipe Archive

 

Your Cart

Total $39.96

Our warehouse is closed June 25-July 4 while we take end of year inventory and prepare for 2023. You can still place your order online! Orders placed on or after June 20 will begin shipping July 5.
Checkout

Go to cart page