Recipe courtesy of Tanya Holland
6 hr 30 min
30 min
6 hr


  • 1 pound green beans
  • 1/2 pound pearl onions
  • 1/2 pound button mushrooms
  • 1 English cucumber
  • 3 cups cider vinegar
  • 3 cups water
  • 2 tablespoons whole coriander
  • 1 tablespoon whole black peppercorns
  • 1 teaspoon whole cloves
  • 3 bay leaves
  • 1 1/2 cups sugar
  • 1/4 cup kosher salt
  • 2 cloves garlic


Clean green beans, peel pearl onions, quarter mushrooms and slice cucumbers. Blanch green beans and pearl onions. Heat vinegar and water with remaining ingredients and pour over vegetables in separate dishes or bowls (like glass). Cover and refrigerate for at least 6 hours to several days.

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