New This Month

Sweet Pickled Wax Beans


Green beans, cauliflower, carrots, or beets would also work in this preparation.

  • Servings: 8

Source: Everyday Food, July/August 2010


  • 1 pound wax beans, trimmed
  • 4 sprigs thyme
  • 4 cups white-wine vinegar
  • 2 cups sugar
  • 4 garlic cloves, peeled
  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon whole black peppercorns


  1. In two quart-size glass jars, arrange beans upright and place 2 sprigs thyme in each jar. In a small saucepan, bring vinegar, sugar, garlic, fennel seeds, coriander seeds, mustard seeds, peppercorns, and 1 cup water to a boil over medium-high. Reduce heat and simmer 10 minutes. Let cool to room temperature.

  2. Pour cooled brine over beans, leaving a 1/2-inch space at top of each jar; seal and refrigerate at least 3 days before serving.

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