Pickled Basil Beans

As I mentioned in the previous post there a tons of great recipes floating around for pickling beans.  Every year we try our hand at a new recipe and this year was no exception.  While we can’t tell you whether or not this one will stack up to our regular dilly beans it’s always nice to have something different in the larder.  Besides, the beans keep growing and the only way to find a new favorite is to give it a whirl.

RECIPE FOR BASIL BEANS (from The Joy of Pickling by Linda Ziedrich):

• 3 pounds freshly picked snap beans (green and/or yellow), washed and trimmed to fit 500mL jar leaving 1/2″ headspace
• 3 1/2 cups white wine vinegar
• 3 1/2 cups water
• 2 tablespoons pickling or canning salt
• 6 garlic cloves, sliced (or 12 if you like garlic)
• 36 whole black peppercorns, crushed
• 12 basil leaves

1. Prepare for water bath canning.  Place 6-7 x 500mL jars in the oven at 250F to sterilize.
2. In a large stainless steel saucepan, combine vinegar, water, and salt.  Bring to a boil over medium-high heat, stirring to dissolve the salt. 
3. Divide the garlic slices and crushed black peppercorns evenly amongst the 6 – 500mL jars.  Add more than 1 clove of sliced garlic per jar if you like.  Place two basil leaves in each jar and tightly pack beans into jars to within 1/2″ of the top.  Ladle boiling brine into each jar covering the beans and leaving 1/2″ headspace.  Remove air bubbles and add more brine if necessary.  Wipe rims with a damp paper towel, add lids and screw bands adjusting until they are finger tip tight.
4. Process for 10 minutes in a boiling hot water bath.  When time is up remove the lid and let jars stand in hot water bath for 5 minutes before removing.  Remove jars from canner, let cool, check seals, label, and store in a cool place.
5. Best served after a few months.

Put up Total:

• 6 x 500mL wide mouth mason jars