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The recipe is from Martha Stewart but beans are my father’s – hence the name. Delicious as substitute of sour pickles in salad or as an attachment.
Preparation time 50 minutes .. Durability 1 year
INGREDIENTS .. 2 jars
- 500 g wax beans, trimmed
- 4 sprigs thyme
- 4 cups white-wine vinegar
- 2 cups sugar
- 4 garlic cloves, peeled
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 1/2 tsp whole black peppercorns
PREPARATION
In two quart-size glass jars, arrange beans upright and place 2 sprigs thyme in each jar. In a small saucepan, bring vinegar, sugar, garlic, fennel seeds, coriander seeds, mustard seeds, peppercorns, and 1 cup water to a boil over medium-high. Reduce heat and simmer 10 minutes. Let cool to room temperature.
Pour cooled brine over beans, leaving a 1/2-inch space at top of each jar; seal and refrigerate at least 3 days before serving.
I did only one jar – to test it first.
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