Basil Beans ~ for canning

* 4 pounds green beans, trimmed (about 16 cups)
* 5 cups white vinegar
* 5 cups water
* 1/4 cup pickling salt
* 48 black peppercorns
* 16 cloves garlic
* 32 fresh basil leaves

Wash the green beans and cut into 4-inch pieces.
In a medium size saucepan, combine the vinegar, water and salt.
Bring to a boil.
Meanwhile, into each clean, hot pint jar, put 6 peppercorns, 2 garlic cloves and 4 fresh basil leaves.
Pack tightly with the beans. Cover with boiling hot brine, leaving 1/4 inch head space. Seal.
Process for 10 minutes in a boiling water bath or stem canner.
Store the jars for at least 6 weeks before opening.