Italian Salad Beans by the Pint

• 4 cups trimmed green beans
• 1 3/4 cups white vinegar
• 3/4 cup water
• 2 garlic cloves
• 1 tablespoon fresh oregano leaves or 1 teaspoon dried
• 1 bay leaf
• 1/4 teaspoon fresh or dried rosemary
• 1/2 teaspoon pickling salt
• 3/4 teaspoons sugar
• 1 mild dried hot pepper (optional)
• About 1/8 cup olive oil

1. Using a nonaluminum saucepan, heat the vinegar and water.
2. While the brine heats, pack each clean hot pint jar with 2 garlic cloves, 1 tablespoon oregano, 1 bay leaf, 1/4 teaspoon rosemary, 1 teaspoon pickling salt, 1 1/2 teaspoons sugar, and 1 hot pepper. Pack in the beans.
3. Shake the jar as you pack to settle the beans and create space for more. Leave 1/2 inch head space.
4. Pour half the brine over the beans. Add the olive oil. Pour in the remaining brine leaving 1/2 inch head space.
5. Seal. Process in a boiling water batch for 10 minutes. Adjust seals if necessary.
6. Let cool undisturbed for 12 hours. Store in a cool, dry place. Do not open for 6 weeks to allow the flavors to develop.