Ingredients
1 pound wax beans, trimmed
4 sprigs thyme
4 cups white-wine vinegar
2 cups sugar
4 garlic cloves, peeled
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1/2 teaspoon 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.
