Preserving: Sweet Pickled Wax Beans

This recipe looked easy enough in Everyday Food. It's not online yet. Other than the pain of trimming tons of wax beans, the brine was easy and they stay for 2 months! I'll check the taste in a few days.

• 1 lb wax beans, trimmed
• 4 sprigs thyme
• 4 cups white wine vinegar
• 2 cups sugar
• 4 garlic cloves, peeled
• 1 tsp fennel seeds (I didn't have any)
• 1 tsp coriander seeds
• 1 tsp mustard seeds
• 1/2 tsp whole black peppercorns

1. In 2 Qt-sized glass jars, arrange beans upright and place 2 sprigs thyme in each. In a small saucepan, bring vinegar, sugar, garlic, fennel seeds, coriander seeds, mustard seeds, peppercorns, and 1 cup water to a boil over medium-high. Reduce heat and simmer 10 minutes. Let cool to room temperature.
2. Pour cooled brine over beans leaving a 1/2 space at top of each jar; seal and refrigerate at least 3 days before serving.