Pickled Corn and Beans
Note: You can adjust both the bean and corn ratio and the overall amount to your preference; just be sure to have a large enough crock. As for coarse salt, the general rule of thumb is 1/2 cup of salt per gallon of water, or 2 tablespoons per quart.
Note: You can adjust both the bean and corn ratio and the overall amount to your preference; just be sure to have a large enough crock. As for coarse salt, the general rule of thumb is 1/2 cup of salt per gallon of water, or 2 tablespoons per quart.
- 2 dozen ears of corn shucked and silked
- 4 gallons half runner beans; strings removed and “broken†i
- pickling salt; do not substitute with iodized sa
- 1 farmers' almanac
- 1 5-gallon stoneware crock
- 1 “dinner plate †it should be able to fit inside the crock
- 2 cheesecloths
- enough filtered tap water (water brita or mavea
- enough string to tie around the rim of the crock
- 2 1 or 2 mason jars filled with water that will
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Make sure that the Almanac signs are in the head or heart.
- Wash your crock with a 50 percent solution of distilled, white vinegar and water. Rinse with very hot water.
- Cut the kernels off the corn cobs by holding an ear by the small end, propping it vertically on a cutting board, and sliding a knife down the surface. Place kernels in a large bowl and set aside.
- Sprinkle enough pickling salt into the crock to cover the bottom. Starting with either the corn or the beans, create a 1.5” layer. Sprinkle enough pickling salt to cover this layer; the salt layer should be visible. Using the second vegetable, create another 1.5” layer. Again, sprinkle enough pickling salt to cover this layer. Repeat these steps, while continuing to add pickling salt between each layer, until either all beans and corn have been added, or until you have at least 6” of room between the top layer and the rim of the crock. Cover the final layer with salt.
- Cover the top layer with the cheesecloth and tuck the edges between the sides of the mixture and the interior surface of the crock. Cover the cloth with a dinner plate. Fill two quart-sized canning jars with water, close, and lay horizontally over the plate.
- Pour enough room temperature, filtered tap water into the crock to almost cover the canning jar weights. Cover the top of the crock with the second cheesecloth and secure around the rim of the crock with the string.
- Let the crock sit undisturbed in a relatively cool, dry and dark place for nine days (according to taste -- the crock can rest for two weeks).
- When you are pleased with the brine’s taste, remove the cheesecloths, canning jars and plate. Skim off the top layer of water. If there is a small layer of mold, it can be discarded (if the entire crock has soured or seems overrun with mold and/or bugs, then toss the entire batch).
- Store your fermented vegetables in the fridge, or in a cool place in the root cellar.
My Journey into the Wonderful World of Fermented Vegetables
For years, I’ve been fascinated by the art of preserving food. There’s something deeply satisfying about transforming fresh, seasonal produce into something that will last, a connection to a simpler time when resourcefulness was key. Recently, I decided to tackle a project that had been on my to-do list for ages: fermenting vegetables. Specifically, I chose to make pickled corn and beans, a recipe that promised a tangy, slightly sour delight.
The process itself was surprisingly straightforward, although it did require a bit of patience. The recipe called for a hefty amount of ingredients: dozens of ears of corn, gallons of beans, and enough pickling salt to make a small fortune. Gathering everything felt like a scene from a vintage cooking show. I had to shuck and silk the corn, string and trim the beans, and then I embarked on the layering process, carefully creating alternating layers of corn and beans, each separated by a generous sprinkling of salt. It felt almost meditative, a rhythmic dance between vegetables and salt. The anticipation built as I covered my creation with cheesecloth, weighted it down, and let it sit in the cool, dark corner of my pantry.
Nine days later, I cautiously approached my creation. The anticipation was palpable. The aroma was... interesting. A mix of sweet corn, earthy beans, and a distinct tang that promised a unique flavor profile. I carefully removed the weights, skimmed off any unwanted mold, and transferred the now-fermented vegetables to smaller jars, ready for storage. The taste? A delightful revelation! The pickling process had transformed the simple corn and beans into a complex, savory concoction, a taste of summer captured in a jar. The slight sourness balanced perfectly with the sweetness of the corn, and the beans added a delightful textural element. It was far more rewarding than I could have ever imagined. The whole experience, from gathering the ingredients to the final taste test, felt like a real accomplishment. This wasn't just about preserving food; it was about connecting with a culinary tradition that spans centuries, about slowing down and appreciating the simple things in life.
Since then, I’ve become a bit of an aficionado of fermented foods. The possibilities are endless. I've moved on to experimenting with different types of vegetables, spices, and techniques, constantly refining my methods and expanding my culinary repertoire. The journey continues, and I can't wait to see where it leads next.
One thing's for sure: fermenting food is more than just a preservation technique; it's a journey of discovery, a chance to reconnect with our food sources, and to create something truly unique and delicious. It's a testament to the power of simple ingredients and a little bit of patience. And what’s not to love about transforming humble vegetables into a culinary masterpiece? I urge you to try it – you might just surprise yourself with what you create!
