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
