Pickled Green Beans With Savoryherbs, preserves 3 lb green beans 12 3-inc sprigs fresh summer 1 savory 1 quart white wine vinegar 1 quart water 1/4 cup pickling salt 1 tablespoon sugar Wash and dry the beans. Remove ends and trim to fit vertically in jars, leaving 1/2 inch headspace. Prepare the jars, lids and boiling water bath. Fill each dry clean jar with beans and two sprigs of savory. In a non-reactive pan, combine the vinegar, water, salt and sugar. Bring to boil over med-high heat, stirring occasionally. Pour the hot liquid into the jars, just covering the beans. Wipe the rims with a clean towel and attach lids securely. Place jars in boiling water bath, and when water returns to boil, process for 15 mins. |
