- Cooking Time:
- Preparation Time:
- 2-3 pounds green beans (8 pints or 4 quarts)
- 5 c. white vinegar
- 5 c. water
- 1 T. sugar
- 1/4 c. pickling salt
- 4 peppercorns in each jar
- 2 garlic cloves pealed
- 4-6 large basil leaves
- Boil the vinegar, water, sugar & pickling salt. Place beans, garlic, peppercorns and basil leaves in each hot canning jar. Pour liquid brine into each jar, covering beans to a 1/2 inch from lid. Process 15 minutes for pints and 20 minutes for quarts in a hot water bath. Wait a least 4 weeks before eating them.
NotesRecipe from Kim Larson.
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