- 6 cloves garlic, sliced
- 36 black peppercorns
- 3 lbs young, tender snap beans, trimmed, if necessary, to 4 inches
- 6 tarragon sprigs or 12 basil sprigs
- 3 ½ cups white wine vinegar
- 3 ½ cups water
- 2 Tbs. pickling salt
Into each of 6 sterile pint mason jars, put 1 sliced garlic and 6 peppercorns. Pack the beans vertically into the jars, adding 1 tarragon sprig or 2 basil sprigs to each jar. In a non-reactive saucepan, bring to a boil the vinegar, water and salt. Pour the hot liquid over the beans, leaving ½ inch headspace. Close the jars with hot two-piece caps. Process the jars for 5 minutes in a boiling-water bath, or pasteurize them for 30 minutes in water heated to 180-185 degrees, F. Store the cooled jars in a cool, dark place for at least 1 month before eating the beans.