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spicy pickled wax beans

Celestina9000 avatar
Recipe by
C G
@Celestina9000
Vallèe du Willamette, OR

I bought wax beans (yellow beans) yesterday at the farmer's market and wanted to test them in something different. With a few Google clicks I discovered this recipe on the Foodandwine website. A small batch of the pickled wax beans was prepared because I only had about 1 1/2 cups. A rectangular Pyrex glass container was used in lieu of a canning jar. Also, I did not "top off" the beans with water rather with more vinegar (white wine vinegar). Read Step #2 below in the directions.

yield serving(s)
prep time 30 Min
method Canning/Preserving

Ingredients For spicy pickled wax beans

  • 1 1/2 lb
    yellow wax beans or green beans (or in combination
  • 8 clove
    fresh garlic, peeled and sliced in half lengthwise
  • 8 sprig
    fresh dill
  • 4 tsp
    whole black peppercorns (replaced 1/2 teaspoon with szechuan whole peppercorns)
  • 4 tsp
    prepared horseradish (added about another teaspoon)
  • 1 1/2 -2 c
    distilled white vinegar (didn't have enough distilled white and subbed with a little bit of white wine vinegar)
  • 1/4
    kosher salt
  • 3 Tbsp
    sugar
  • 2 1/2 c
    water

How To Make spicy pickled wax beans

  • 1
    Trim the stem ends so the beans fit into pint-size canning jars. Pack the beans into four 1-pint jars, tips down. Tuck in the garlic and the dill sprigs. Add 1 teaspoon each of the peppercorns and horseradish to each jar.
  • 2
    Original recipe: In a large jar, combine the vinegar with the salt and sugar. Close the jar and shake until the salt and sugar dissolve. Add the water and shake again. Pour the brine over the beans; if the beans are not completely submerged, top off the jars with water. Alternatively and what I did was placed the beans in one shallow rectangular glass container, whisked the other ingredients together and poured over the beans. Then the beans were topped off with about another 1/4 cup of white wine vinegar. Close the jars and refrigerate the beans for at least 24 hours before serving.
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