Recipe information
Yield
makes 2 quarts
Ingredients
Coarse salt
1 pound green beans, trimmed
1 pound yellow wax beans, trimmed
3 cups distilled white vinegar
3 garlic cloves
1/4 teaspoon cayenne pepper
Preparation
Step 1
Bring a large saucepan of water to a boil; add salt. Prepare an ice-water bath; set aside. Cook the beans until just tender, about 3 minutes. Immediately transfer with tongs to the ice-water bath. Drain well, and transfer to a large bowl.
Step 2
Bring 3 cups water, the vinegar, 3 tablespoons salt, the garlic, and the cayenne to a boil in a medium saucepan. Reduce heat; simmer 4 minutes. Pour the brine over the beans. Let cool completely, about 30 minutes. Transfer to airtight containers; refrigerate at least 1 week (and up to 3 weeks more).
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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