Pickled Wax Beans
Servings: 1 lb of pickled wax beans Source: The Culinary Vegetable Institute at The Chef’s Garden Pickling preserves a moment in the season. While they were born out of necessity, we can’t help […]
Ingredients
- 1lb of Yellow Wax Beans, washed
- 1 cup of apple cider, white wine, or white vinegar
- 4 cups water
- ½ cup sugar
- 3 tbsp Kosher salt
- 2 tbsp mustard seed
- 2 tbsp dill seed
- 1 tbsp chili flakes
- 1 tsp coarse ground black pepper
- 1 bay leaf
- 1 qt canning jar with lid, sterilized
Directions
- Combine vinegar, water, sugar, and salt in a small sauce pot and bring to a boil.
- As the brine heats, add the spices to the bottom of the canning jar.
- Follow by adding in all of the clean wax beans.
- When the brine is boiling and all of the sugar and salt is dissolved, pour over the wax beans and fill to the shoulder of the jar.
- Immediately screw the lid on tightly then invert the can so that is resting upside down on its cap.
- Allow the Jar to cool for a few hours before flipping it back right side up and transferring to a cool, dark place for storage.
- The pickles are best after at least a week of being in brine but they are ready to use after only a couple of days.
- Refrigerate the jar after opening.
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