How to Make It
Divide green and yellow beans, tarragon sprigs and jalapeño chile between 2 (16-oz.) Mason jars.
Combine ingredients of Master Pickle Brine, add fennel seeds to brine mixture. Bring to a boil over high, stirring until sugar dissolves.
Remove from heat; cool 10 minutes. Pour over contents of the Mason jars. Cover with a tight-fitting lid; chill 2 days. Store, covered, in refrigerator up to 2 months.