Pickled string beans~ pole beans~ & corn -
8 Pints
Ingredients
Quantity | Ingredient | |
---|---|---|
3½ | pounds | Mixed string and pole beans or other green beans |
3 | Ears corn, kernels removed and cobs discarded | |
¼ | cup | Coriander seeds |
5 | cups | White vinegar |
8 | tablespoons | Kosher salt |
Directions
1. 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.
2. Trim stem end of beans and cut away any bruises or bad spots.
3. Place about 2 T corn and 1½ t coriander seeds in each jar. Pack tightly with beans and add 2 more tablespoons corn.
4. Bring 3 ¾ C water, the vinegar, and the salt to a boil. Pour hot liquid over beans, covering them completely and leaving ½ 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 & <gg>
Related recipes
- Creamed string beans
- Green beans and corn
- Marinated peas and beans
- Marinated string beans (ww 1970)
- Old-fashioned pole beans
- Pickled beans
- Pickled corn
- Pickled dilled beans
- Pickled green beans
- Pickled green beans with savory
- Pickled snap beans
- Pickled string beans
- Pickled string beans, pole beans, and corn - martha stewa
- Pickled three-bean salad
- Quick pickled green beans
- Sauteed string beans
- Savory pole beans (moravian)
- Spicy pickled green beans
- String bean, lima bean, and corn saute
- White bean & corn relish