Tarragon Pickled Green Beans
Preserve your bounty of green beans with this easy pickle! You can use tarragon, basil or no herbs if you wish!
Servings 24
Calories 31kcal
Ingredients
- 6 cloves garlic thinly sliced
- 36 whole peppercorns crushed
- 3 pounds green beans washed and trimmed to 4 inches
- 6 sprigs fresh tarragon or 12 basil sprigs
- 3 ½ cups white wine vinegar or regular white vinegar
- 3 ½ cups water
- 2 tbsp pickling salt or kosher salt
Instructions
- Process lids and jars per general water bath canning instructions.
- Divide the garlic and peppercorns between 6 pint jars.
- Pack the jars with the green beans tightly and add sprigs of tarragon or basil.
- Heat the water, vinegar and salt to a boil over medium heat. Pour over the green beans in the jars, leaving a ½ inch headspace.
- Cap with 2 piece lids.
- Process in boiling water for 5 minutes. Remove and let rest on a towel and wait for the ping.
Notes
Note: general water bath canning instructions can be found here: Water Bath Canning.
Store your jars in a cool dark place and wait at least 3 weeks before sampling.
Though these will keep longer, it is a good idea to try and use up your canned goods within a year.
If any of the lids didn't seal, you can reprocess or just store them in the fridge and eat them as a quick pickle.
Nutrition
Calories: 31kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 590mg | Potassium: 171mg | Fiber: 2g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 1mg