Pickling Yellow Wax Beans; Ginger and Spices

DSC_0002This morning I continued my exploration of pickling and preserving. For the details on how to prepare the jars, make the brine and process the jars see the Pickling Yellow Wax Beans; Sweet and Spicy recipe. My goal in varying the recipe is to figure out what spices, which vinegar and level of sweetness works best for my family’s palette. And, variety is the spice of life! The following recipe yielded 4 pints. In a nutshell- sterilize jars and lids, heat the brine, fill hot jars with prepared vegetable and spices, pour hot brine, attach lids and process. Having done this a few times this summer I am starting to feel pretty comfortable with the process. Happy canning!

8 cups yellow wax beans; cut to 1-1 1/2 inches lengths
2 1/2 cups white vinegar
2 1/2 cups water
1/8 cup natural sea salt (no additives)
1 1/4 cup organic sugar
8 whole peppercorns
8 whole coriander seeds
1/8 teaspoon whole cumin seed
4 cloves garlic
3 Tablespoons fresh ginger; thinly sliced
8 “shakes” pepper flakes


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