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