Pickled Wax Beans
I tried this take on traditional dilly beans one year when my CSA share included multitudinous wax beans. After eating all I could fresh, I turned to pickling and was delighted to discover they were just as good in brine as their green brethren. Sturdy wax beans retain crispness through the boiling water-bath process, but you can use any combination of beans for this pickle. I’m fond of mixing several colors of beans in a single jar.
• 1 dry quart (about 1-1/2 pounds) wax beans, or a mix of beans
• 1-1/2 cups cider vinegar
• 1-1/2 cups water
• 2 tablespoons finely milled sea salt
• 4 medium cloves garlic, divided
• 4 teaspoons dill seeds, divided
• 2 teaspoons black peppercorns, divided
1. Prepare a boiling water bath and sterilize 4 half-pint jars. Place 4 lids in a small saucepan of simmering water.
2. Wash and trim beans so they fit in jars. Cut particularly long beans in half.
3. Combine vinegar, water and salt (the pickling liquid) in medium saucepan. Bring to boil.
4. While pickling liquid heats, pack beans into jars, pushing them down to leave 1/2 inch headspace. To each jar, add 1 clove garlic, 1 teaspoon dill seeds and 1/2 teaspoon peppercorns.
5. Slowly pour hot brine over beans, leaving 1/2 inch headspace. After jars are full, use a wooden chopstick to dislodge any trapped air bubbles. Add liquid to return headspace to 1/2 inch.
6. Wipe rims, apply lids and rings, and process jars submerged in boiling water for 10 minutes. Let pickles sit for at least a week before eating.
Looking for more information on canning and additional canning recipes? Read 3 Easy Home Canning Recipes.