A quick recipe for pickled wax beans topcook.tomathouse.com
Preparation:Evenly distribute 12 ounces (340 g) trimmed green and yellow wax beans, 1 seedless cucumber (sliced lengthwise), 1 quartered Fresno pepper, 3 quartered garlic cloves, and 1/4 bunch chopped dill among 2 1-quart (1-liter) jars. Bring 3 cups water to a boil with 1 3/4 cups distilled white vinegar, 1/3 cup coarse salt, 1/4 cup sugar, and 1 teaspoon crushed coriander seeds, then pour into the jars with the vegetables. Tighten the lids loosely. Let cool, tighten the lids tightly, and refrigerate for at least 4 hours. Ingredients:
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