Sweet Pickled Wax Beans Recipes

SWEET PICKLED WAX BEANS

Sweet Pickled Wax Beans image

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

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 9

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
1/2 teaspoon whole black peppercorns

Steps:

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.

Nutrition Facts : Calories 78 g, Fiber 1 g

SPICY PICKLED GREEN AND WAX BEANS

Spicy Pickled Green and Wax Beans image

Get your vegetables even when you don't feel like cooking. Garlic and cayenne give green beans and wax beans a pleasant heat.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 2 quarts

Number Of Ingredients 6

Ingredients

Coarse salt
1 pound green beans, trimmed
1 pound yellow wax beans, trimmed
3 cups distilled white vinegar
3 garlic cloves
1/4 teaspoon cayenne pepper

Steps:

Bring a large saucepan of water to a boil; add salt. Prepare an ice-water bath; set aside. Cook beans until just tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath. Drain well, and transfer to a large bowl.
Bring 3 cups water, the vinegar, 3 tablespoons salt, the garlic, and the cayenne to a boil in a medium saucepan. Reduce heat; simmer 4 minutes. Pour brine over beans. Let cool completely, about 30 minutes. Transfer to airtight containers; refrigerate at least 1 week (pickles will keep 3 weeks more).

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