Grandma Ammons' Pickled Beans And Corn
Grandma Ammons' Pickled Beans And Corn offers a tangy, crunchy preserve combining fresh beans and sweet corn, perfect for summer gatherings and homemade gifts.
Ingredients
Instructions
- String and break the green beans.
- Boil corn on the cob, then cut the corn off the cob.
- Boil the beans until tender and drain.
- Put all beans and corn in a stone crock.
- Add 1 cup salt and mix well with the beans and corn.
- Add enough water to cover the beans and corn.
- Weight down with a plate and tie a clean cloth over the top of the crock.
- Allow the mixture to ferment for about 7 to 10 days.
- Pack the pickled beans and corn into hot jars, leaving 1/2-inch headspace, and seal.
- Bring a canner to 10 pounds pressure, place jars inside, and process.
- When pressure drops to zero, remove the jars and store.
Tips & Substitutions
For optimal flavor, use fresh, crisp green beans and sweet corn. If fresh corn isn't available, frozen corn can be a good substitute. Ensure your stone crock is thoroughly cleaned to prevent unwanted bacteria during fermentation. If you prefer a spicier kick, consider adding crushed red pepper flakes or garlic. This recipe can be easily adapted to include other vegetables like cucumbers, similar to those in Never Can Cucumber Pickles.
Serving Suggestions
Serve Grandma Ammons' Pickled Beans and Corn as a tangy side dish that complements grilled meats or barbecue. They also pair beautifully with Cold Mostaccioli Salad for a vibrant summer meal. Try them in a picnic spread or as a zesty addition to a charcuterie board, adding a delightful crunch and acidity to balance richer flavors.
Storage & Reheating
Once sealed, store the jars in a cool, dark place. They can last several months if properly processed. Once opened, refrigerate and enjoy within a few weeks. To reheat, simply place the pickled beans and corn in a saucepan over low heat until warmed through, or serve cold as part of a salad for a refreshing dish.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Ammons' Pickled Beans And Corn contains roughly 11 calories, with 0g protein, 4g carbohydrates, and 0g fat. It is a good source of dietary fiber (13% of the Daily Value). Note that it is relatively high in sodium, at 485mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the pickled beans and corn are ready?
The pickled beans and corn are ready when they have a tangy flavor and the beans are slightly soft but still retain some crunch. The fermentation process usually takes about 7 to 10 days, but it can vary based on temperature. Taste the mixture every few days to find your preferred level of tanginess.
Can I use different types of beans for this recipe?
Yes, you can experiment with different varieties of beans such as yellow wax beans or even heirloom beans for a unique flavor profile. Just ensure any bean you choose is fresh and firm to maintain the texture throughout the pickling process.
What can I do if my pickled beans and corn taste too salty?
If the pickled beans and corn are too salty, you can dilute the mixture by adding more water during the fermentation stage. Alternatively, rinse the vegetables under cold water before serving to reduce saltiness. Balancing flavors in pickling can be a personal preference, so adjust salt levels to your taste next time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).