Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield
8 cups (serving size: 1/4 cup)

Serve these pickles with cocktails or with grilled poultry or fish. This recipe makes four (one-pint) jars—enough to keep and give away to friends and neighbors.

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.

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