Sweet Pickled Wax Beans


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


  • 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


  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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