Canning and Preserving Herbs: Pickled Green Beans with Savory


| August/September 1995



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Makes 6 pints

A traditional pairing of vegetable and herb, this recipe may be varied by substituting other herbs, such as thyme, lemon thyme, tarragon, or hyssop, or different beans, such as wax. These beans may be served right out of the jar as a side dish. They are delicious cut into 1-inch lengths and mixed with boiled potatoes for a salad.

• 3 pounds green beans
• 12 three-inch sprigs fresh summer savory
• 1 quart white wine vinegar
• 1 quart water
• 1/4 cup pickling salt
• 1 tablespoon sugar

1. Wash and dry the beans. Remove the stem ends and trim the beans to fit into the canning jars vertically, leaving 1/2 inch headspace.

2. Prepare the jars, lids, and boiling-water bath. Fill each clean, dry jar with beans and two sprigs of savory. In a nonreactive pan, combine the vinegar, water, salt, and sugar. Bring to a boil over medium-high heat, stirring occasionally. Pour the hot liquid into the jars, just covering the beans. Wipe the rims with a clean towel and attach the lids securely.

3. Place the jars in the boiling-water bath, and when the water returns to a boil, process for 15 minutes. Remove the jars, cool, label, and store.

(Adapted from Herbal Vinegar.)





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