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.

Makes 4 quarts.

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

View Recipe Archive

Your Cart

Total $39.96

Checkout