Pickled Beans And Corn
A tangy, crunchy pickled bean and corn medley perfect for summer snacking or side dishes, offering a blend of fresh vegetables preserved with classic pickling flavors. Suitable for fans of preserved vegetables and homemade condiments.
Ingredients
Instructions
- String and break the green beans; cook until they are soft enough to mash, then drain.
- Place the cooked beans in a gallon jar or crock and add 1/2 cup pickling salt.
- Cover the beans with cold water.
- Weigh down with a heavy object to keep the beans submerged under water.
- Let the beans set for 8 to 10 days for fermentation.
- Boil the corn on the cob until tender.
- Pickle the corn in the jar using the same amount of salt and water as used for the beans.
- Drain the corn after 8 to 10 days of pickling.
- Cut the corn off the cob and mix it with the fermented beans.
- Heat the bean and corn mixture until hot all the way through.
- Pack the hot mixture into sterilized jars and seal.
- Process the jars in a boiling water bath for 15 minutes to ensure preservation.
Tips & Substitutions
For best results, use fresh, crisp green beans and sweet corn. If fresh corn isn't available, frozen corn can be a good substitute, but make sure to adjust the cooking time. Make sure to thoroughly wash the beans before cooking. For added flavor, consider adding spices like dill or mustard seeds during the pickling process. This method can also be applied to other vegetables, so feel free to experiment.
Serving Suggestions
This pickled beans and corn mixture makes a great side dish or topping for grilled meats. Serve it alongside Kentucky Oven Fried Chicken for a delightful meal. It can also be enjoyed cold as a salad topping or mixed into a grain bowl. Pair with crusty bread for a satisfying lunch.
Storage & Reheating
Once processed and sealed, the pickled beans and corn can be stored in a cool, dark place for up to a year. After opening, refrigerate the jars and consume within a month. To reheat, gently warm the mixture in a saucepan over low heat, stirring occasionally until heated through. Avoid microwaving to preserve texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pickled Beans And Corn contains roughly 1 calories, with 0g protein, 0g carbohydrates, and 0g fat.
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 can I tell if my pickled beans and corn are properly fermented?
Properly fermented beans should have a slightly tangy flavor and a crisp texture. If you notice any off smells or mold on the surface, it's best to discard the batch. Always trust your senses; if it doesn’t look or smell right, it’s safer to throw it out.
Can I add other vegetables to this recipe?
Yes, you can definitely add other vegetables such as sliced carrots or bell peppers for added flavor and variety. Just ensure they are cut uniformly to maintain even pickling. Adjust the salt and water accordingly if adding more ingredients to keep the brine balanced.
Is this recipe suitable for canning?
Absolutely! This recipe is designed for canning, but make sure to follow proper canning guidelines. Process the jars in a boiling water bath for 15 minutes to ensure they are sealed properly and safe for long-term storage. Always use sterilized jars to prevent contamination.
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).