PICKLED BEANS AND CORN RECIPES
PICKLED STRING BEANS, POLE BEANS, AND CORN | MARTHA STEWART
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
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
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
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 GREEN BEANS RECIPE: HOW TO MAKE IT
This recipe produces zippy little pickles, preserving my green beans for months to come...if they last that long. I crank up the heat a bit with cayenne pepper. —Marisa McClellan, Philadelphia, Pennsylvania
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Reviews 4.4
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Calories 9 calories per serving
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Reviews 4.6
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Reviews 1
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- 1. Wash 8 glass pint jars and lids (you can use canning jars, but you do not need to) in warm soapy water and rinse well. 2. Trim stem end of beans and cut away any bruises or possibly bad spots. 3. Place about 2 Tablespoons corn and 1 1/2 t coriander seeds in each jar. Pack tightly with beans and add in 2 more Tbsp. corn. 4. Bring 3 3/4 C water, the vinegar, and the salt to a boil. Pour warm 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 till completely cold. Store in the refrigerator and serve within a week.
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