, Gloucester, MA


November 27, 2012

Pickled wax beans

“It has been a banner year for green beans and wax beans this year,” says novelist and food blogger Jane Ward.

With the abundance of wax beans from her Amesbury garden, this year Ward wanted to find an alternative way to prepare them that differed from the traditional steaming process typically associated with beans.

Pickling is a fun and easy way to experiment with different fruits and vegetables. With her recipe, Ward shows us that pickling is as simple as adding ingredients to a jar. Says Ward, “Pickled wax beans are a great way to jazz up your salads,” not to mention that pickled beans offer a new way to prepare a side of vegetables for dinner. Ward spices up her beans with some garlic, coriander, crushed red pepper, peppercorn and a bay leaf. Not only do these spices look beautiful mixed in with the seasonal yellow of the beans, but they also give the wax beans a “zippy and zesty” taste that really makes them shine, says Ward.

This recipe is the perfect example of making an easy, delicious pickle that will be ready to enjoy hours after you make it. Whether it be a holiday table, or just a weeknight dinner, these pickled wax beans will add something unique and special.

Pickled Wax Beans


1 pound wax beans, washed and trimmed

1 clove garlic

1/8 teaspoon coriander

1/8 teaspoon crushed red pepper

1/8 teaspoon peppercorn

1 bay leaf

1 tablespoon sugar

1 teaspoon salt

1 cup white wine vinegar

1/2 cup water


1. Steam wax beans before pickling so that they are a little tender, but still crisp. Then remove each end and the strings of each bean.

2. Fit as many beans as you can in a 1 quart jar.

3. Add garlic, coriander, red pepper, peppercorn, bay leaf, sugar and salt into the jar.

4. In a small sauce pan heat vinegar and water until liquid comes to a boil.

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