Pickled Wax Beans


I never really thought about pickling wax beans, but I am so glad I had the opportunity!  I had a catering gig a few months back and they requested pickled wax beans, so into the kitchen I went.  I did a few different combos and I am here to share the winner.  At the catering gig they loved them.  Actually, they even asked for the recipe!

We served these beans with a grilled salmon dish, but I think they would be an awesome accent for something as simple as a good sandwich.  I love these things, so let’s get them going…

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Start with your waxed beans, snip off the ends of the beans and rinse them well.

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Place the beans into a jar, laying them neatly to fit them all.

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In a pot add the following:

  • 1 1/2 cups of white wine vinegar
  • 1 1/2 cups of water
  • 1 Tablespoon of sea salt

Let it gradually come up to a simmer.

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Pour the hot liquid into the glass jar, being very careful with the hot liquid.

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Using the flat of a knife, smash and peel 2-3 cloves of fresh Springdell garlic, add them to the jar.

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Use 3-4 full sprigs of dill, or use those dill heads you may still have around.  Don’t skip this step, they really add a delicious flavor to the beans.

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If you are feeling spicy, you can add a seeded hot pepper to the jar, give it a little kick if you’d like.

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Let the jar sit until it comes to room temp, then place it covered tightly in the fridge.  They will last in the fridge for 2 weeks.  You can also use standard canning procedures to keep them for later in the winter.

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They really are delicious and different way to enjoy wax beans, enjoy!


About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.