Pickled Green Beans with Dill and Garlic

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4 pounds haricots verts or 4 1/2 lbs. regular green beans

14 sprigs fresh dill, each 4 in. long

14 sprigs fresh tarragon, each 4 in. long

7 garlic cloves, peeled

about 1 1/4 tsp. black peppercorns

1 qt. (32 oz.) white-wine vinegar (5 percent acidity)

2 tablespoons plus 1 tsp. salt (optional)


1. Follow directions in "Canning ABCs: Get Ready" (below), using 7 regular or wide mouthed pint jars, rings, and lids.

2. Trim stem ends from beans, keeping tips intact, so beans are 3 1/2 to 4 in. long.

3. Pack jars: Holding each jar on its side, insert 2 sprigs dill, 2 sprigs tarragon, and a garlic clove. Fill snugly with beans, tips down. Sprinkle about 12 peppercorns into each jar.

4. In a large saucepan, bring vinegar, 1 qt. water, and salt (if using) to a boil over high heat. Ladle liquid over beans to within 1/2 in. of rims; discard any extra liquid. Wipe rims and seal with lids and rings as directed.

5. Process as directed in "Canning ABCs: Process Jars," but keep water at 180° to 185°, checking with a thermometer, for 30 minutes (add 5 minutes for every 3,000 ft. in altitude above sea level). Cool, check seals, and store as directed (up to 1 year).

Bon Appetit!

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