Pickled Green Beans

  • 10 ounces green beans
  • 2 cloves garlic
  • 1 teaspoon coriander seeds
  • 2 small dried chiles
  • ¼ teaspoon black peppercorns
  • 2 cups cider vinegar
  • 1 cup dry white wine
  • 2 tablespoons sugar
  • 2 teaspoons pickling salt

Before you trim the green beans, arrange them vertically in a 2-pint jar to see how many will fit. Pack them in as tightly as you can - they will shrink a bit during the process of pickling, so be generous.

Remove the beans from the jar and trim them to fit, leaving a bit of headspace. Pack the trimmed beans back into the jar.

Peel the garlic and cut it into quarters. Stuff the garlic pieces into the jar with the green beans.

Add the coriander seeds, the dried chiles, and the peppercorns into the jar around the beans.

Place the vinegar, wine, sugar, and salt into a small saucepan. Bring the mixture to a boil over high heat and boil for 2 minutes.

Pour the hot mixture over the beans. The liquid should fully and completely cover all of the beans. Screw the lid on tightly and let the jar sit until it has cooled to room temperature.

Once the jar is cool, refrigerate the bean pickles for at least 2 days or up to 6 months before eating. Once the jar is opened, keep it in the refrigerator.

  • Yields: 2 pints
  • Preparation Time: 20 minutes, plus cooling and refrigerating time
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