Spicy Pickled Wax Beans
1 1/2 lbyellow wax beans or green beans (or in combination
8 clovefresh garlic, peeled and sliced in half lengthwise
8 sprig(s)fresh dill
4 tspwhole black peppercorns (replaced 1/2 teaspoon with szechuan whole peppercorns)
4 tspprepared horseradish (added about another teaspoon)
1 1/2 -2 cdistilled white vinegar (didn't have enough distilled white and subbed with a little bit of white wine vinegar)
2 1/2 cwater
How to Make Spicy Pickled Wax Beans
- Trim the stem ends so the beans fit into pint-size canning jars. Pack the beans into four 1-pint jars, tips down. Tuck in the garlic and the dill sprigs. Add 1 teaspoon each of the peppercorns and horseradish to each jar.
- Original recipe: In a large jar, combine the vinegar with the salt and sugar. Close the jar and shake until the salt and sugar dissolve. Add the water and shake again. Pour the brine over the beans; if the beans are not completely submerged, top off the jars with water. Alternatively and what I did was placed the beans in one shallow rectangular glass container, whisked the other ingredients together and poured over the beans. Then the beans were topped off with about another 1/4 cup of white wine vinegar. Close the jars and refrigerate the beans for at least 24 hours before serving.