Makes 4 pints (pictured are half pint wide mouth jars)
Sterilize jars by boiling them in a large pot or canner of water for 10 minutes. Pour boiling water over lids and rings and leave until ready to use.
8 cups yellow wax beans (or green beans); washed, stem end trimmed and cut to 1 inch pieces
2 1/2 cups water
2 1/2 cups white vinegar
1/8 cup pure sea salt (non iodized or additives)
1 1/4 cups sugar
2 Tablespoons soy sauce
Combine all ingredients in a pot, heat to dissolve the sugar and salt, remove from heat and leave covered until ready to pour into jars.
Spices per PINT jar
1 clove garlic
1 Turkish bay leaf
1/2 teaspoon ground ginger (or 1/2 Tablespoon fresh; sliced)
1/8 teaspoon pepper flakes
Fill each hot sterilized pint jar with spices and fill jar with prepared yellow wax beans to 1 inch from the rim. Pour the hot brine 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 being sure the water is 1 inch over the lids, bring to a boil and process for 15 minutes. Open after 6 weeks when the flavors have matured.
Special thanks to Andrea Chesman’s “Pickles & Relishes 150 recipes Apples to Zucchini” inspiration for this recipe and giving me the courage to can.