Pickled succotash is good for several weeks in the refrigerator in clean jar. Use as condiment for meats, fish and vegetarian dishes. When pickling the lima beans, the bean adds a starch to the plate and you can use a bit more than a condiment.
- 2-3 ears corn, off cob
- 2 cloves garlic
- 1 bell pepper, cleaned and small dice
- 2 medium shallots
- 1-2 cups lima beans, cooked, al dente, still firm
- 1/4 cup salt
- 1 quart ice cubes
- 1-2 cups sugar
- 2 1/2-3 cups white vinegar
- 1 1/2 teaspoon spice (choose at minimum, dried dill; and add if desired, whole clove, mustard seed, chili pepper flakes, and fennel)
Prepare vegetables. Combine all but lima beans in non-corrosive container such as stainless steel bowl or glass bowl. For every quart of cut vegetables, not lima beans, add 1/4 cup salt, 1 quart ice cubes. Mix well to coat vegetables. Set aside for 2-3 hours or until ice almost completely melts.
`Meantime, in sauce pan blend 2 1/2 -3 cups white vinegar, 1-2 cups sugar, and 1 1/2 teaspoon spice, such as dried dill, at minimum, and if desired add whole clove, mustard seed, and fennel. If using blend of spice do not exceed measurement.
` Bring to simmer over medium heat. Reduce heat and hold hot until ice has melted.
`Drain off melted water but do not rinse. Place vegetable mix with salt into clean container. Add the chilled lima beans. Pour hot vinegar liquid over all. Place into refrigerator until cold. Use immediately or cover and keep refrigerated until needed.