Recipe(tried): Pickled Dilled Beans (canning recipe)

The recipe calls for dill and not basil. I have made them and they are good. If they seem too tart, for safety reasons, do not cut down on the vinegar. Adding a pinch of sugar will help offset the tart flavor.

PICKLED DILLED BEANS
Yield: About 8 pints

4 lb. fresh tender green or yellow beans (5 to 6 inches long)
8 to 16 heads fresh dill
8 cloves garlic (optional)
1/2 cup canning or pickling salt
4 cups white vinegar (5% acidity)
4 cups water
1 tsp. hot red pepper flakes (optional)

PROCEDURE:
Wash and trim ends from beans and cut to 4- inch lengths.

In each hot sterile pint jar (see following directions for sterilizing jars*), place 1 to 2 dill heads, and if desired, 1 clove of garlic.

Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit, if necessary.

Combine salt, vinegar, water and pepper flakes (if desired). Bring to a boil. Add hot solution to beans, leaving 1/2-inch headspace. Adjust lids and process.

RECOMMENDED PROCESS TIME FOR PICKLED
DILLED BEANS IN A BOILING-WATER CANNER:
5 minutes.

*STERILIZATION OF EMPTY JARS:
To sterilize empty jars, place them right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 feet. At higher elevations, boil 1 additional minute for each additional 1,000 feet elevation. Remove and drain hot sterilized jars one at a time as filled.