Best 3 Pickled String Beans Pole Beans And Corn Recipes
**Discover a delightful trio of pickled treasures: string beans, pole beans, and corn, each bursting with unique flavors and textures.**
Embark on a culinary journey with this collection of three extraordinary pickled recipes. From the classic crunch of string beans to the tender bite of pole beans and the sweet pop of corn, these pickled delights will tantalize your taste buds and transform your meals into unforgettable experiences. Whether you're seeking a tangy addition to your salads, a flavorful complement to your sandwiches, or a delectable snack to enjoy on its own, these recipes have got you covered. Prepare to be amazed as we dive into the world of pickled string beans, pole beans, and corn, exploring the secrets behind their irresistible charm.
PICKLED STRING BEANS, POLE BEANS, AND CORN
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 GREEN BEANS
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
Provided by Taste of Home
Time 30m
Yield 4 pints.
Number Of Ingredients 7
Steps:
- Pack beans into 4 hot 1-pint jars to within 1/2 in. of the top. Add cayenne, garlic and dill seed to jars., In a large saucepan, bring water, vinegar and salt to a boil., Carefully ladle hot liquid over beans, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 83mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CRISP PICKLED GREEN BEANS
This recipe is from my Grandmother's cookbook she made to pass to all her grandchildren. They come out very, very crisp with a wonderful dill flavor. The red pepper flakes give them a nice punch. They are much better than the recipes that call for cooking the beans first.
Provided by Jani Whitsett
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h10m
Yield 48
Number Of Ingredients 7
Steps:
- Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
- In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
- Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.
Nutrition Facts : Calories 8.1 calories, Carbohydrate 1.8 g, Fiber 0.8 g, Protein 0.5 g, Sodium 2.1 mg, Sugar 0.3 g
Tips:
- Choose the freshest vegetables possible. This will ensure the best flavor and texture in your pickled beans, corn, and peppers.
- Use a variety of vegetables. This will add color, flavor, and texture to your pickle. Some good options include green beans, pole beans, corn, carrots, onions, and peppers.
- Make sure to clean and trim the vegetables properly. This will remove any dirt or debris and help the vegetables pickle evenly.
- Use a good quality vinegar. The vinegar is the key ingredient in pickle, so it's important to use a good quality one. White vinegar is the most common type of vinegar used for pickling, but you can also use apple cider vinegar, rice vinegar, or balsamic vinegar.
- Add some spices and herbs to the pickle. This will help to flavor the pickle and make it more interesting. Some good options include garlic, peppercorns, dill seeds, and mustard seeds.
- Let the pickle sit for at least 2 weeks before eating. This will give the flavors time to develop and mellow. The longer you let the pickle sit, the better it will taste.
Conclusion:
Pickled beans, corn, and peppers are a delicious and easy-to-make side dish that can be enjoyed all year long. They are perfect for picnics, potlucks, and holiday gatherings. With a little bit of planning and effort, you can make your own delicious pickled vegetables at home. So what are you waiting for? Give this recipe a try today!
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