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 but make them out of desire. These cravable salty and sweet wax bean pickles are your gateway drug into the world of pickling. Their flavor and shelf life will leave you wondering what else you can apply the technique to. Fortunately, it's a long list of items.
- 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
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.