PICKLE BEANS AND CORN RECIPES

Name: Pickled String Beans, Pole Beans, and Corn
Yield: Makes 8 pints
Ingredients: 3 1/2 pounds mixed string and pole beans or other green beans; 3 ears corn, kernels removed and cobs discarded; 1/4 cup coriander seeds; 5 cups white vinegar; 8 tablespoons kosher salt

PICKLED STRING BEANS, POLE BEANS, AND CORN | MARTHA STEWART

Pickled String Beans, Pole Beans, and Corn | Martha Stewart image

This quick pickle is a great way to use up surplus late-harvest beans, such as pole beans.

Provided by Martha Stewart

Yield Makes 8 pints

Number Of Ingredients 5

Ingredients

3 1/2 pounds mixed string and pole beans or other green beans
3 ears corn, kernels removed and cobs discarded
1/4 cup coriander seeds
5 cups white vinegar
8 tablespoons kosher salt

Steps:

Wash 8 glass pint jars and lids (you can use canning jars, but you don't need to) in hot soapy water and rinse well.
Trim stem end of beans and cut away any bruises or bad spots.
Place about 2 tablespoons corn and 1 1/2 teaspoons coriander seeds in each jar. Pack tightly with beans and add 2 more tablespoons corn.
Bring 3 3/4 cups water, the vinegar, and the salt to a boil. Pour hot liquid over beans, covering them completely and leaving 1/2 inch of space beneath the rim of each jar. Place lids on jars and let stand until completely cool. Store in the refrigerator and serve within a week.

PICKLED CORN IN THE JAR RECIPE - FOOD.COM

Pickled Corn in the Jar Recipe - Food.com image

Make and share this Pickled Corn in the Jar recipe from Food.com.

Total Time 1 hours 20 minutes

Prep Time 1 hours

Cook Time 20 minutes

Yield 8 pints

Number Of Ingredients 3

Ingredients

1 gallon corn
salt (uniodized)
warm water

Steps:

Silk and wash corn.
Place in large pots and bring to a rolling boil for 20 minutes.
Pour off hot water and rinse in cold water.
until corn becomes cool enough to handle.
Cut corn from cob with a knife. (A tomato.
slicing knife works great).
Wash jars and lids in hot water.
Pack corn into jars up to the bottom rim.
(EITHER 4 QUART JARS OR 8 PINT JARS).
PINTS add (1)level teaspoon salt to each jar.
QUARTS add (1) Heaping teaspoon salt to each jar.
Fill jars up to the top rim with warm water.
Place lids and rings on jars VERY loose.Place in a cool place on a towel.
Let it work for 9 to 14 days. As water goes down in jars, add a little salt and fill water back to rim.
When pickling is done, tighten lids.

Nutrition Facts : Calories 349.1, FatContent 4.1, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 55, CarbohydrateContent 81.2, FiberContent 9.1, SugarContent 10.2, ProteinContent 10.7

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PICKLED STRING BEANS, POLE BEANS, AND CORN - MARTHA STEWA

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From bigoven.com
Reviews 0
Total Time 30 minutes
Cuisine American
Calories 34 calories per serving

"1. Wash 8 glass pint jars and lids (you can use canning jars, but you dont need to) in hot soapy water and rinse well. 2. Trim stem end of beans and cut away any bruises or bad spots. 3. Place about 2 T corn and 1 1/2 t coriander seeds in each jar. Pack tightly with beans and add 2 more tablespoons corn. 4. Bring 3 3/4 C water, the vinegar, and the salt to a boil. Pour hot liquid over beans, covering them completely and leaving 1/2 inch of space beneath the rim of each jar. Place lids on jars and let stand until completely cool. Store in the refrigerator and serve within a week. Martha Stewart Living/October/94 Scanned & edited by Di Pahl & Posted to MM-Recipes Digest V4 #036 by John Merkel on Feb 3, 1997."

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