- 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
- Prepare a boiling water bath and sterilize 4 half-pint jars. Place 4 lids in a small saucepan of simmering water.
- Wash and trim beans so they fit in jars. Cut particularly long beans in half.
- Combine vinegar, water and salt (the pickling liquid) in medium saucepan. Bring to boil.
- 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.
- 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.
- 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.
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.