Divide 12 ounces trimmed green wax beans and yellow wax beans, 1 seedless cucumber (cut into spears), 1 quartered Fresno chile pepper, 3 quartered garlic cloves and 1/4 bunch chopped dill between two 1-quart jars. Bring 3 cups water, 1 3/4 cups distilled white vinegar, 1/3 cup kosher salt, 1/4 cup sugar and 1 teaspoon cracked coriander seeds to a boil, then pour over the vegetables. Loosely screw on the lids. Let cool, tighten the lids and refrigerate until chilled, at least 4 hours.
Photograph by Ryan Liebe
Recipe courtesy of Food Network Magazine
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