| Level: | Easy |
| Total: | 4 hr 20 min |
| Prep: | 10 min |
| Inactive: | 4 hr |
| Cook: | 10 min |
| Yield: | 10 to 12 servings |
Instructions
- Divide 12 ounces trimmed green wax beans and yellow wax beans, 1 seedless cucumber (cut into spears), 1 quartered Fresno chile pepper, 3 quartered garlic cloves and 1/4 bunch chopped dill between two 1-quart jars. Bring 3 cups water, 1 3/4 cups distilled white vinegar, 1/3 cup kosher salt, 1/4 cup sugar and 1 teaspoon cracked coriander seeds to a boil, then pour over the vegetables. Loosely screw on the lids. Let cool, tighten the lids and refrigerate until chilled, at least 4 hours.
Reviews
I loved this. I did it with celery, radish, onion, cucumber and carrot. It’s delicious. I did change it a little and used ground corriander and I used 3/4 cup white wine vinegar. 1 cub apple cider vinegar.