This is a reposting of a recipe I used last year with a photo from this year’s batch. Last year I pickled for the first time to honor a request by my daughter. I am repeating this post as it was a successful recipe and one of my family’s favorites.
6 cups yellow wax beans; washed and ends trimmed
3 cups white vinegar
3 cups water
3 1/2 Tablespoons natural sea salt (no anti clumping agents or iodine)
2 quart jars (or 4 pint jars)
2 teaspoon garlic; minced
8 whole black peppercorns (or mixed peppercorns)
1 teaspoon dill weed
1/2 teaspoon celery seeds
1/4 teaspoon mustard seeds
Sterilize jars by boiling for 10 minutes. Pour boiling water over lids and rings and leave until ready to use. Bring vinegar, water and salt to a boil and simmer until the salt dissolves and turn off heat.
Fill each hot sterilized jar with 1 teaspoon minced garlic, 4 whole black pepper corns, 1/2 teaspoon dill weed, 1/4 teaspoon celery seeds, 1/8 teaspoon mustard seeds (if using pint jars divide the ingredients in half per jar).
Then fill each “spiced” jar with prepared yellow wax beans to 1 inch from the rim and pour the hot brine (vinegar, water and salt) into each filled jar leaving 1/2 inch of head space. (if there isn’t enough brine add a 50/50 mixture of water/vinegar to fill the jars) Wipe the rim of the jars with a damp paper towel, place the lid on the jar and secure with the rings. Place the jars into a water bath, bring to a boil and process for 15 minutes. Open after 6 weeks when the flavors have matured.