This quick pickle is a great way to use up surplus late-harvest beans, such as pole beans.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Reviews