Pickled Beans Or Sauerkraut
Tangy and crunchy pickled beans or sauerkraut offer a delightful burst of sour flavor, perfect as a condiment or side dish. This versatile recipe suits those who enjoy homemade preserved vegetables with a crisp texture and bold taste, ideal for picnics, gatherings, or adding a zing to meals.
Ingredients
Instructions
- Boil water, white vinegar, and pickling salt until the salt dissolves.
- Allow the vinegar mixture to cool to room temperature.
- Cook the green beans until tender, then cool and drain.
- Add the drained whole kernel corn to the beans.
- Mix the beans and corn together, then place in a glass or stone container.
- Pour the cooled vinegar mixture over the vegetables, ensuring they are covered.
- Let stand at room temperature for 4 days or until they reach desired sourness.
- Transfer the pickled vegetables into jars.
- Process the jars in a hot water bath for a few minutes to seal.
Nutrition & Diet Analysis (per serving)
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).
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).