Pickle Recipes - Green Beans

6 Cloves of Garlic
36 peppercorns
3 pounds young snap beans, trimmed to about 4 inches.
6 tarragon sprigs or 12 basil sprigs
3 1/2 cups white wine vinegar
3 1/2 cups water
2 tablespoons pickling salt

Sterilize 6 mason pint jars. Put 1 garlic clove, 6 peppercorns and either 1 tarragon sprig or 2 basil sprigs into each jar. Pack the jars vertically with the peans.

In a non-reactive pan boil the vinegar water and salt. Pour the brine over the beans, leaving 1/2 inch headspace. Close the jars with hot two piece caps.

Process the jars for 5 minutes in a boiling water bath.

Store the jars somewhere cool and dark for 1 month before eating.

Pickle Recipes - Snap Beans

2 Pounds Trimmed Snap Beans
6 small dried chile peppers
6 garlic cloves, corsely chopped
12 crushed black peppercorns
6 dill heads
1/2 cup pickling salt
3 quarts water

Layer the beans, peppers, garlic, peppercorns and dill in a 1 gallon jar.
Dissolve the salt into the water.
Power enough brine over the beans to cover them.
Put a freezer bag into the mouth of the jar and fill the bag with brine and seal the bag.
Within 3 days you should see tiny bubbles forming in the jar. Skim off any skum that forms and rinse the bag daily.
The pickles will be ready in about 2 weeks when the bubbles have stopped and the beans are sour.
Remove the brine bag, skim off any skum and cap the jar. Store the jar in the fridge.