Created with Sketch. ADD YOUR REVIEW 2 Reviews
Yield
8 cups (serving size: 1/4 cup)
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

How to Make It

Step 1

Cook green beans in boiling water 1 minute. Drain and plunge beans into ice water; drain.

Step 2

Combine rice vinegar and next 3 ingredients (through salt) in a medium saucepan; bring to a boil. Cook until sugar dissolves.

Step 3

Combine beans, squash, and remaining ingredients in a large bowl. Pour hot vinegar mixture over squash mixture. Toss well. Cover and refrigerate 8 hours, stirring occasionally.

Step 4

Note: Squash mixture can be evenly divided among 4 (1-pint) jars. Store in refrigerator up to 1 week.

Ratings & Reviews