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Bring a large pot of salted water to a boil. Add green beans and carrots and cook until just tender, 2 to 3 minutes. Transfer vegetables to a large bowl of ice water until chilled then drain well.
Put garlic, peppercorns, celery seeds, coriander seeds, mustard seeds, cayenne and bay leaf into a 1-quart glass jar then add green beans, carrots and onions, arranging them upright and packing them tightly as necessary; set aside.
Put vinegar, sugar and 1/4 teaspoon salt into a small pot and heat over medium-high heat, stirring constantly, until sugar is dissolved, 2 to 3 minutes. Remove from heat, set aside to let cool slightly then pour into jar with vegetables. Cover with a tight-fitting lid, shake vigorously and refrigerate for at least 24 hours before serving.