Beans take well to pickling, but green varieties will take on a dull olive color from the reaction with vinegar. I like to use yellow, so-called wax beans for pickling as they retain their color better.
½ pound yellow wax beans
2 cloves garlic
½ teaspoon whole coriander seed
1 small dried hot chili
1/8 teaspoon black peppercorns
1 bay leaf
2 cups white wine vinegar or apple cider vinegar
1 cup dry white wine or water
1-1/4 cups water
1 Tablespoon kosher salt
2 Tablespoons sugar
Top and tail the beans and place in a large glass jar or other non-reactive container. Peel the garlic cloves and cut in half. Add the garlic, coriander seed, chili, peppercorns and bay leaf to the beans.
Heat the vinegar, white wine, water, salt and sugar in a non-reactive saucepan and boil for one minute. Remove from heat and pour over the beans. Cool completely at room temperature, making sure the beans are submerged. Cover and refrigerate.
The beans will be ready after two days, and will keep in the refrigerator for up to one week.