Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Sweet Pickled Wax Beans 2.9 (33) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 Green beans, cauliflower, carrots, or beets would also work in this preparation. Ingredients 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 ½ teaspoon whole black peppercorns Directions 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. 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. Rate it Print