Best 6 Pickled String Beans Pole Beans And Corn Recipes

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Pickled string beans, pole beans, and corn are a delectable combination of flavors that can be enjoyed as a side dish or snack. This article will provide you with a comprehensive guide to creating the best pickled string beans, pole beans, and corn recipe. We will delve into the various ingredients and techniques used to achieve the perfect balance of flavors and textures. Additionally, we will explore the different ways to pickle these vegetables, ensuring that you have the knowledge and confidence to craft a truly exceptional dish.

Here are our top 6 tried and tested recipes!

PICKLED GREEN BEANS



Pickled Green Beans image

I use these in Bloody Marys, instead of celery sticks, and they are always a hit!

Provided by Kimber

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 30m

Yield 8

Number Of Ingredients 6

2 pounds fresh green beans, rinsed and trimmed
4 cloves garlic, peeled
8 sprigs fresh dill weed
4 teaspoons salt
2 ½ cups white vinegar
2 ½ cups water

Steps:

  • Cut green beans to fit inside pint canning jars.
  • Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
  • Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.
  • In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
  • Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.

Nutrition Facts : Calories 39 calories, Carbohydrate 8.6 g, Fat 0.1 g, Fiber 3.9 g, Protein 2.2 g, Sodium 1169.9 mg, Sugar 1.6 g

CRISP PICKLED GREEN BEANS



Crisp Pickled Green Beans image

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

2 ½ pounds fresh green beans
2 ½ cups distilled white vinegar
2 cups water
¼ cup salt
1 clove garlic, peeled
1 bunch fresh dill weed
¾ teaspoon red pepper flakes

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

GREEN BEAN & CORN MEDLEY



Green Bean & Corn Medley image

A bright, colorful side option, this quick dish makes any entree look good. Make it with fresh veggies in the summer or as is with frozen in the winter months; either way, it's a winner! -Kimberly Stine, Milford, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

3 cups frozen cut green beans, thawed
1 package (10 ounces) frozen corn, thawed
2 tablespoons butter
1 teaspoon canola oil
1-1/2 teaspoons dried thyme
1/4 teaspoon salt
Dash pepper

Steps:

  • In a large skillet, saute beans and corn in butter and oil until tender. Stir in the thyme, salt and pepper.

Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 298mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 3g protein.

PICKLED STRING BEANS, POLE BEANS, AND CORN



Pickled String Beans, Pole Beans, and Corn image

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

3 1/2 pounds mixed string and pole beans or other green beans
3 ears corn, kernels removed and cobs discarded
1/4 cup coriander seeds
5 cups white vinegar
8 tablespoons kosher salt

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.

SOUTHERN HOME COOKED POLE BEANS



Southern Home Cooked Pole Beans image

Make and share this Southern Home Cooked Pole Beans recipe from Food.com.

Provided by The Range Rover

Categories     Pork

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 lbs of fresh pole beans
3 slices bacon
1 cup water
1 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon pepper

Steps:

  • Wash the beans,trim stems and ends and snap beans in half and set aside.
  • Cook the bacon in large saucepan until crisp remove the bacon reserve the drippings in pan crumble the bacon and set aside.
  • Add water and remaining 3 ingredients to the pan bring to boil over high heat add beans and cover.
  • Reduce heat to medium cover and cook for 15 minutes.
  • Sprinkle with bacon and serve with a slotted spoon.

PICKLED CORN



Pickled Corn image

Provided by Taste of Home

Time 15m

Yield 16 servings

Number Of Ingredients 8

4 medium ears sweet corn, husked
1 cup white vinegar
1/2 cup water
1/4 cup sugar
2 garlic cloves, thinly sliced
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 pinch crushed red pepper flakes

Steps:

  • Cut corn from cobs; place in a large bowl. In a saucepan, combine vinegar, water, sugar, garlic, salt, pepper and pepper flakes. Bring to a boil; reduce heat and simmer until sugar dissolves, 1-2 minutes. Pour mixture over corn; cool. Transfer to jars, if desired; seal tightly. Refrigerate at least 2 hour before serving. Store in the refrigerator for up to 2 months.

Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

Tips:

  • Use fresh, tender string beans, pole beans, and corn for the best flavor.
  • Wash the beans and corn thoroughly before pickling.
  • Use a sharp knife to trim the beans and corn.
  • Pack the beans and corn tightly into the jars, leaving 1 inch of headspace.
  • Cover the beans and corn with the vinegar mixture, making sure that they are completely submerged.
  • Seal the jars tightly and process them in a boiling water bath for the recommended amount of time.
  • Let the jars cool completely before storing them in a cool, dark place.

Conclusion:

Pickled string beans, pole beans, and corn are a delicious and easy way to preserve these summer vegetables. They are a great addition to salads, sandwiches, and relishes. They can also be served as a side dish or snack. With a little planning and effort, you can enjoy these pickled vegetables all year long.

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