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…
Start with your waxed beans, snip off the ends of the beans and rinse them well.
Place the beans into a jar, laying them neatly to fit them all.
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.
Pour the hot liquid into the glass jar, being very careful with the hot liquid.
Using the flat of a knife, smash and peel 2-3 cloves of fresh Springdell garlic, add them to the jar.
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.
If you are feeling spicy, you can add a seeded hot pepper to the jar, give it a little kick if you’d like.
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.
They really are delicious and different way to enjoy wax beans, enjoy!