Janice's Pickled Basil Beans
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. 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.
RECIPE BACKSTORY
Recipe from Kim Larson.