pickled beans and corn

The first time I ever tasted Pickled Beans and Corn was back in the day when The Deer Hunter and I were dating. Seeing the pan of green beans and corn cooking on the stove-I wondered why these people mixed up their beans and corn before cooking, but was too shy to ask.

I must admit when I first tasted the mixture I thought something was wrong with it and hoped no one noticed when I scraped it into the garbage can.

Pickled beans and corn was a food that had to grow on me. Now I crave the stuff. One of my favorite meals is fried deer meat, stewed potatoes, cornbread, pickled beans and corn, and a glass of sweet tea-it just don’t get any better than that.

In the days before grocery stores, freezers, and canning jars folks had to have a way of preserving food to make it through the winter. Often they chose the pickling/fermenting method.

For pickling a large amount of food they used crocks, large pottery containers. Before crocks were plentiful folks used wooden tubs. After the fermenting process was complete the mixture could be stored in the crock and folks would dip out the product as they needed it.

Over the years as my love of Pickled Beans and Corn has grown I’ve decided The Deer Hunter’s Dad, Papaw Tony, is the master of pickling beans and corn. Here is his recipe:

Papaw’s Recipe is for a 8 Gallon Crock-1 Bushel of Green Beans, 5 Dozen Ears of Corn, 3 Large Heads of Cabbage, Peppers to taste-you can use-banana, jalapeno, or cayenne (or you can leave the peppers out completely), 2 lbs of Pickling Salt-DO NOT use Iodized Salt it will not pickle. Papaw follows the signs and makes Pickled Beans and Corn when the signs are in the Head.

washing beans for pickling

First: String and break green beans, wash well in sink.

beans in pot for pickling

Blanch-put in pot bring to a boil-drain-rinse again, put back in pot and boil for 30 minutes, drain and cool. (We use a gas fish fryer/turkey cooker to cook outside-this keeps the house cooler-and cooks faster)

boiling corn for pickling

Shuck and silk corn, bring water to a rolling boil-then add ears of corn-cook for 45 seconds. (Papaw says “if you don’t bring the water to a boil first-before adding the corn-you will over cook the corn”)

Drain corn, cool, cut off the cob.

Chop cabbage-Papaw uses a food processor-chop the cabbage to a small consistency-but not as small as you would for slaw. Papaw adds cabbage-because his Mother did-if you don’t want to add cabbage leave it out-the recipe will still work. You do not cook the cabbage.

Chop up peppers-the amount you add depends on your taste. The Deer Hunter likes his with a little heat-so he added about 10 Jalapeno Peppers. Me-I’m hoping he didn’t add to many because I don’t like it hot. Remember you can use-banana peppers-jalapenos-or cayenne peppers. Or you can leave the peppers completely out.

adding salt

Now it’s time to put all the ingredients into the crock. Begin with a layer of salt in the bottom of crock, next layer of green beans-about 1 1/2 inch thick, layer of corn 1 1/2 inch thick, layer of cabbage 1 1/2 inch thick, sprinkle a few peppers, add another layer of salt.

Repeat the layering process until you reach the top of the crock.

When you’ve layered in all the ingredients-you add enough warm tap water to cover the mixture. As the water mixes with the salt, it will be the brine that pickles the corn, beans, and cabbage.

Use a kitchen plate to push all the ingredients under the brine water. Weight it down with 2 mason jars filled with water. Cover with a towel. After about 2 weeks the pickling will be finished.

After 2 weeks taste the mixture and if you don’t think its quite right yet-leave it another week or so and check again. It is totally normal for a film of moldy looking goop to be on the very top of the mixture. Just take a spoon, ladle it off, and discard it. If the entire crock goes bad-don’t worry you’ll totally know it by the smell-and the bugs that will be in it.

You can leave the mixture in the crock-or remove and can. We can ours using the open kettle method of canning (which means getting the pickles hot and the jars hot)-it will last several years after being canned. If you would rather-water bath the jars for 15-20 minutes.

Making Pickled Beans and Corn is quite a process, but it is so worth it that we make them almost every year.

Have you ever eaten Pickled Beans and Corn? Do you like them? Have you ever used a crock for pickling?

Tipper

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143 Comments

  1. So when the beans and corn are fermented together how is it cooked? do you heat it up in the brine or drain it off and use fresh water to heat it up. How long do you cook it for?

  2. I’m way late on commenting on this post as I only found Blind Pig a few months ago. But your account of your reaction to your first taste of pickled beans and corn was exactly like mine! I went with a friend to visit his grandma who was Cherokee. She lived in Hang Dog. He knew I love just about anything pickled and his grandma’s beans & corn was a favorite of his. I thought for sure that they’d gone off. Thankfully I only had a forkful and could chew, swallow and say “mmmm” politely. I bet anything that I would love them now in my 60s. I may have to try that recipe for myself.
    Melanie
    Chattanooga

    1. I’m new to this to. My grandparents and mom made pickle beans in the crock when I was a child. I loved the pickled beans, yummy. both are gone now and I was determined to try it sooo I have beans in crock now for 2 weeks. was wondering how much longer I should leave them there. I took a peak yesterday there is mold on the top as some people have said there would be but there”s no smell yet from them. I do have a heavy plate with 2 quarts of water on top of that. my question is how long should I leave them to pickled?

      1. Pam-I would scoop some out from under the mold and see if the taste is too your liking. If not continue to ferment them for another week and check again 🙂

          1. Pam-we like to ferment when the signs are in the head. They will be in the head the next time on September 1-2, 2023. After that is September 28-29, 2023.

          2. I hope I’m not too early I ‘m doing them as I type this. Didn’t see this soon enough. we should see how they turn out.

  3. The woman I cared for while in TN, would tell me stories of her dad, making sauerkraut and also ? curing fresh olives using crockware until after he retired. He was a pro-cook or chef for good size institutions like hospitals and schools for decades.

    He also canned foods in jars but in tin cans as well, to be sold to the public. He taught his daughter how to pasteurize fresh milk among other skills. Would love to slice into a loaf of her fresh baked bread about now.

  4. I grew up in Buncombe County NC eating pickled beans, my Daddy was from Madison County NC and my Mama’s family was from Bent Creek in Buncombe County (Before it became hoity toity). Daddy had to have beans and corn, Mama just beans, that’s what they were raised on. I got to enjoy both because they made 2 crocks. Pickled when signs were in the head and a woman who was having her monthly friend couldn’t be near them or they would spoil, if that’s true I don’t know…lol.
    Loved the article.

    1. I’ve been searching for a recipe as my grandmother and grandfather are also
      From the same place in North Carolina.. my grandmother made pint sized jars of pickled beans and corn every year .. she eventually moved to Michigan during the steel
      Industry rise but still made this every year she would give away 1 jar to her children to share with the family.. is there another way besides the crock to
      Make this!!

      1. Penny-there are old recipes for making it in jars-google pickled beans in corn in canning jar and you might find them. Love those memories you have!

    2. do you have the receipe for making pickled beans. i grew up eating them as a child in W.Va.. loved them. Now my brother and I want to try making them.

      1. My family in W.Va. Also made them ang gave to their families. After canning they would store them in the basement. I don’t have a recipe but I sure would like to try. They made pickle beans and pickled corn separately. I enjoyed them both tho pickled beans were my favorite.
        Do you think I could make this in Florida? Like I said they kept hem in the basement where it stayed old.
        Thanks for sharing the wonderful memories.

        1. We lived in Savannah, GA and would regularly make Pickled Corn, Okra, Beets, Beans, Peppers, Kraut, Collards, and would store them in the pantry as we had no Root cellars . The early settlers around the Effingham county area some 290 years ago (Salzburgers) were the first settlers in the area and still have a festival every year, (The one for 2023 has already passed), but it is worth the visit https://govisitebenezer.com/2023-heritage-day-weekend/ to gain knowledge of how things were made and stored without modern refrigeration

    1. Henry-we use the brine in the crock. If you don’t have enough you can make a brine by mixing 1 tablespoon of salt to 4 cups of water.

  5. One of my fondest childhood memories is of toddling over to the crock and saying, “Grandmother, I don’t like these old pookle beans,” as I reached into the crock with one hand and shoved the pickled beans into my mouth with the other. My family pickled the beans and corn separately. We always used half-runners (beans without a string are only half a bean), and par-boiled the beans about five minutes as though we were preparing them for canning. Grandmother’s beans always tasted better. I wonder if it was the sulphur water in that West Virginia mining town or Grandmother’s love.

    1. Grew up in Holly Springs (near Westminster)SC
      My mom made pickled beans and corn in a crock and used well-water…. I wonder if the well-water was better for fermentation than our chlorinated city water today. The taste just doesn’t seem to be the same.
      Also, I can’t recall if she blanched the beans and corn, or just put it in raw!

  6. My neighbors in WV made picked corn, but they picked it on the cob. They put several layers of ears in a churn sitting the ears on their end

    1. Hello, I am from West Virginia and my Grandma used to pickle the best corn . I am looking for a good recipe , she also pickled hers on the cob. Do you have a recipe?

  7. I’ve made pickled corn on the cob using typical salt brine solution of 3 TBL salt to one quart water. I allow it to ferment for a month or up to 3 months. I then remove the corn from the cob and keep in the refrigerator. I use the same brine on my green beans and green cherry tomatoes. I have also kept the fermented vegetables in the crock all winter long. Add pickling spices and hot peppers to taste. Great stuff to learn and pass along.

  8. My Granny used to pickle corn this way . She called it Krauted corn. My family pickled green tomatoes this way also, using a salt water brine and letting it ferment.

  9. Hi Tipper,

    Stumbled across your page, a pretty lucky stumble, and have been returned to “the Good Ole Days”.

    This is a question – not a comment – I hope I have not violated any protocols, if so, I greatly apologize.

    I am looking for recipes that would used pickled veggies, baby corn, beans, baby beets, chow(hot and mild). The only one I remember is using all/any of the above along with fresh pork and boiled new white spuds. Oh yeah, and fresh butter.

    Any other suggestions from you or your following?

    Thank you

    Sincerely,
    Mark
    A Morgantowner

  10. I love this post about pickled beans and corn. I grew up at the base of the Cohutta Wilderness in North Georgia in a small farming community. Pickled beans and corn was a regular dish year-round for us — and one of my absolute favorites! As a child, I remember watching my nanny make them. I helped with stringing and breaking the beans and even cutting the corn. And I remember the process of filling the crock. My nanny would put a plate upside down on top of every thing, then weight it down with a rock that she only used for pickling. She would then wrap the top of the crock in cloth and tie it with a piece of sting or twine. She too would ONLY pickle in the head or heart signs. I’ve always known everything that was involved with making pickled beans and corn but also always had a few questions. Thanks for this posts – now I have the missing piece to my puzzle and will be trying my own pickling this year!

    1. Your post sounds like my own memories with my Granny in Southwest Virginia! I’ve craved this for years & I think this has filled in the missing pieces enough for me to try. I’ve already got her old crocks on standby!

  11. My mom used to make pickled beans all the time, heat them in a cast iron skillet and I loved them, I am 45 years old and mom is gone, I have been craving them for the last few years. After several weeks of looking I was finally able to purchase a couple of crocks. Unfortunately, garden season is over. I have never been able to have a garden due to soil conditions so I always have to rely on friends. Might have to find a few to make some extra space next year and plant me some green beans. Just out of curiosity, I am assuming that buying green beans in a store would not pickle due to all the preservatives added to them, is that correct?

    1. Kevin- Thank you for the comment! Glad you’ve got good memories of pickled beans too! As long as you bought fresh green beans at the grocery store I think they’d be ok. I don’t think the canned ones would work though.

      Glad you got some crocks!

      Tipper

      1. so I have attempted twice to make pickled beans in my crocks. The first time they was left for approximately 4 weeks. All I had was salty beans, The second time I left them for approximately 6 weeks and again all I had was salty beans. I did use pickling salt and had no luck with the pickling part, just salty. The only other thing I can think of is possibly the wrong kind of green beans? does that make a difference? I know my mom always used half runner beans. Both times I tried half runner beans was not available. I used tenderettes and another kind I can’t remember what they was. Does the kind of green beans make a difference maybe?

        1. Kevin-Yikes I’m sorry! I really don’t think the type of bean would matter, although like your mom we always use white half runners. Did you make them under the right zodiac sign? We like to make fermented things when the signs are in the head, although I’ve heard other people like the heart. My only other thought is maybe use less salt next time? I have had this happen with kraut before and I couldn’t see any reason why the cabbage didn’t ferment instead of just being salty. If you could find a small crock you could try a small batch using less salt and making sure the sign was right. That way if it goes wrong again you wouldn’t have spent so much time work and money. I’m sorry I wish I could be more help!

          1. Could be that city water was used which contains chlorine. Fermentation will not take place due to the chlorine’s ability to kill bad as well as good microbes. Try boiling your water first or using a Btitta filter or use bottled spring water, I think this will help!

      2. I love pickled beans and corn. When we don’t have fresh beans and corn, we use canned from the store. We use mason jars, not the crocks, and only do the beans and corn.

        Glenda

        1. Glenda, How do you make it using canned corn or beans. My best friend did this but she has passed on and I have no recipe.

    2. Kevin,
      I hope you have tried boiling your water. Like you I wanted to fix Pickle Green beans and Corn to fry just like my Grandmothers but they would not pickle. We have a artisian well which has allot of minerals so I looked up how to remove the minerals from the water. You need to boil the water at least 15 minutes to purify the water if you do not use distilled water. Since it was going to cost allot to use bought water I found away to make my well water work. This year I have used recipes from this site for pickling and had no problems after boiling my water for 15 minutes and cooling down before pouring over the veggies. Hope you have had good luck pickling but if not, try boiling the water for 15 min.
      Happy Pickling!

  12. Thank you for this recipe. My Mother & Grandmother always made Pickled Beans (which included corn). I could care less; I was a teenager; WHO CARES???? When I married 44 years ago, my Mother-in Law made “Chow”, which is more like your recipe, with the cabbage & cayenne peppers. My MIL passed 22 years ago, & my sweet Mother 2 years ago & I realized it is now up to me to do what needs to be done. There is NOTHING better than my M-I-L’s “chow” (pickled beans, corn, & cabbage for newbies), baked WHITE sweet potatoes, & cornbread. Today I canned 19 quarts of the awesome concoction that had been brewing for THREE (not 2) weeks. Thank you so much. We had 1/2 qtr. left over and had for dinner with meatloaf tonight. AWESOME….

    1. I have been looking for a recipe for pickled beans corn and cabbage my grandmother plus my mom would fix this could I get your recipe

  13. Tipper:
    My husband and I made pickled beans and corn according to your recipe (made a half batch) and it is awesome! I find myself craving it. My great aunt in North Carolina used to give my mother her pickled beans and corn occasionally when I was young. Didn’t much appreciate it then but boy, do I now! We also made a crock of sauerkraut afterwards and all I can say is yum, yum, yum. I have a great recipe for a Rueben casserole, if anyone is interested, that really highlights the homemade sauerkraut.

  14. The water in my pickled corn gets very thick and sticky. Am I doing something wrong? (I cut the corn off the cob and scrape the cob. I use pickling salt and tap water.) Also am I supposed to replinish the water every day if it needs it?

    1. If your pickling corn, never scrap the cob. Scraping gets all the milky juices and will make your water thick and sticky.
      I like to put ears of corn in boiling water for 5 minutes and then cut off the cob. I then place the corn in pint jars and add 1 teaspoon of pickling salt and fill with hot water. Screw lids on top of the jars and then back them off one half to one full turn, you donot want the lids tight. I place the jars of corn under the sink on a towel and let set for about 14days. Some like to leave it longer and some like it less, its just a matter of personal taste. The corn will work off and leak out as it pickles, just keep a check and top off with more salt and water. When the corn has pickled to suit your taste, take the jars out and remove the lids and wash. Wipe down the jar tops. Place washed and sterilized lids back on jars, tighten this time, and place upside down, Lids down, in water bath canner. Add just enough water to cover the lids and bring to boil for ten minutes. Remove jars and place upright on a towel to cool. The lids should seal and the pickled corn will last for years. Any jars that dont seal should be kept in the refridgerator until eaten.

  15. Reread my last comment and realized my typing was hurried and the recipe needed some clarity.
    I love reading the old pickling recipe articles. My mother use to pickle corn, beans, and kraut in separate crocks. One difference though, my mom would always sew large white linen bags (or use white linen pillow cases) to suspend her goodies in the crocks. Her crocks were 5-gallon units. She would mix pickling salt with warm water in the crock (3/4-cup per gallon) filled half-way. Drape the bag over the top and fill it with goodies. As she filled the bag it sank into the crock. When reasonably filled she would twist the top of the bag and press out the air and tie it off. She would place a large plate on top of the closed bag with a sanitized river rock to keep the bag submerged. She would add fresh water to the solution till the rock was half covered.
    The signs were observed when pickling (signs in the head). 3-weeks following the event the bags were opened. Magic time, full ears of corn waiting to be devoured. Kraut and green beans you could scoop out with a cup. Get what you want, close the bag and let it remain in the crock until you are ready to do some canning.
    Going to mix up a batch this year. Try the full ears of corn. Awesome. Mom cut her kraut off of the cabbage cob and would pack the cobs in the bottom of the bag for a special treat for us kids. DELICIOUS.
    Mike B.

  16. Could you please tell me where to get a book on when the signs are wherever?I would like to plant by the signs also.Thanking you in advance. Barbara Davis

          1. Terry- I’ve never used them but I don’t see why it wouldn’t work. Maybe someone who knows more than me will chime in with an answer 🙂

  17. Pamela-Since I’ve never used raw greenbeans I’m not sure how you should process them. Maybe someone else will chime in with an answer. Or you might try googling how to make pickled beans using raw greenbeans and see if someone else has described the process. Good luck!

  18. I’m new to pickling beans, but I didn’t cook mine. Only mixed 1 gal Spring Water and 1 cup pickling salt. I let them sit for 14 days. My family says they are the best they’ve had. I don’t care for corn or beans pickled.
    Now my question…I want to remove them from the container and put in jars. Do i just put the brine in with them? Do I have to hot bath them?
    Please hurry need container for next batch.
    Thanks
    Pam

  19. Just saw the questions about not cooking the corn or beans beforehand. I don’t think that would work but have never tried it. Pickled beans and corn is a favorite of our family. When cooking, I fry fat back in my cast iron skillet and then pour the pickled beans and corn into the grease, water and all. It is delicious.

  20. I am canning my pickled beans and corn as we speak. I use corn and beans and cabbage in crock. I only kept it in crock 9 days but it taste great. Both my grandmas made it and passed it down to me. I use cheesecloth to cover the crock. I stir and taste every day. Family favorite.

  21. Hazel-I’m not sure what would happen if you didn’t cook the vegetables first. I would think the beans would be too tough to eat. Maybe if somebody else knows they’ll chime in a with a comment too. 

  22. Buck-thank you for the comment! No vinegar in Papaw’s recipe-the pickling process happens through fermentation : ) I have never tried it with squash, but I did make a small batch with cabbage, peppers, and cucumbers this summer and it turned out great. Hope this helps!

  23. No vinegar in recipe ? ??any other variations or salt types non iodized of course…have you tried summer squash or zucchini , eggplant …cucumbers…etc….Shaloam Great work &good sharing…..GOD BLESS

  24. Mike
    Thank you for the comment and for sharing your mothers method of pickling! I have never heard anyone describe it before-but you know it makes good sense to me : ) I hope you have a great evening and I hope you drop back by the Blind Pig often!

  25. I love reading the old articles. My mother usevto pickle corn, beans, and kraut in seperate crocks. One difference though, my mom would always sew large bags (pillow case like) to suspend her goodies in the crocks. Her crocksvwe 5-gallon units. She would mix pickling salt with wsrm water in the crock, drape the bag over the top and fill it with goodies. As she filled the bag it sank intobthe crock. When reasonably filled she would twist the top of the bag and tie it off. Push the goodies down and place a large plare on top with a throughly scrubbed river rock on top. She would add fresh water to the solution till the rock was half covered.
    The signs were observed when pickling. 3-weeks following the event the bags were opened. Magic time, full ears of corn waitingbto be devoured. Kraut and green beans you could scoop out with a cup. Get what you want, retwist the bag and let it remain in the crock until you are ready to do some canning.
    Going to mix up a batch this year. Try the full ears of corn. Awesome. Mom cut her kraut off off of the cabbage cob and would pack the cobs in the bottom of the bag for a special treat for us kids. DELICIOUS.

  26. Hello I need to know after the beans and corn have pickled. Do I drain the water and add fresh before putting them in the jars to can? Thank you!

  27. Found this this morning..my mom used to am,e beans like this every year and they kept just fine in the furitcellar..despite what everyone says about having to use a pressure canner..now I am going to try the beans and corn because I have too many beans..and I like the addition of the one jar at a time method…because that’s what she did…she lived to 90 +, never used a pressure canner or not water bath processing for her bean jar at a time method..have we become too worried about bacteria I wonder..

  28. Paula
    Thank you for the comment! Unfortunately I don’t know the answer to your question. Hopefully a Blind Pig Reader will chime in with the answer. The only thing I can think of is maybe a potter?
    Let us know if you discover an answer and we’ll share your knowledge : )
    Tipper
    Blind Pig The Acorn
    Celebrating and Preserving the
    Culture of Appalachia
    http://www.blindpigandtheacorn.com

  29. I have a large crock that was my mom’s. I was told that the finish on the inside has worn off and that it needs to be redone. Where would I take it to have this done? I want to make some pickled beans and corn sooooo bad!! My grandmother used to make this and I haven’t had any in many years. I can ‘taste’ them, but can’t make ’em!!!! Help!

  30. My mother made pickled beans every year and would always tell us about when she was a child they left them in the crocks all winter. Hearing her stories of having to break the ice on top to get to the beans or sauerkraut used to amaze me. She would always hide a few ears of corn on the cob amongst the beans and corn as special treat for us kids. She also pickled Crowder peas and purple hull peas in this same manner. I have beans and corn processing now in her old 15 gallon butter churn. Can’t wait to cook some.

  31. Krystee
    Thank you for the great comment! Hard to say what went wrong with the one crock. When you say went bad do you mean spoiled? If so I’d say either there wasn’t enough salt. But its really hard to say for sure : ) I am thrilled you come out with one good crock and that your Mother had such good memories about them : )
    Tipper
    Blind Pig The Acorn
    Celebrating and Preserving the
    Culture of Appalachia
    http://www.blindpigandtheacorn.com

  32. I decided to follow your recipe for pickled corn and green beans. I didn’t have an 8 gal crock, so I had to split it between 2 smaller crocks. One crock was fantastic, the other went bad. Any ideas? Did I not get enough salt in one? I can’t thank you enough for this post. As soon as we started canning it my mom said ” this smells just like Mama’s”. All the work was worth that one memory.

  33. Want to make the pickle beans and corn. Helped make this as a child. How much salt? Please advise the measurements in layers. Two tbsp. etc? Love your site.
    Thank you,
    Teresa, Macon County NC

  34. I love this site I had forgotten how much salt to use . Hadn’t pickled corn this way for years, this is the best way and reminds me of the corn grandma had in crock. Yummy. I have used gallon glass jars to and put in dark . So happy I found your site I’m doing my beans ,corn and cabbage tomorrow. I love pickled . This is the best way to do it . Hope to pass this old way to grand kids .

  35. I made the pickled corn and beans a week ago, have not checked them yet but I have a question about canning them. Do you can the corn and beans in the brine they pickled in or do you drain them and add fresh water. Thank you for the recipe brings back memories about my grandmother, if they work, I will be sharing with my 90 year old Dad.

  36. We ate pickled corn with fried sweet potatoes and cornbread growing up in Kentucky. It was delicious having the sweet/sour flavor. I was looking on the web to find the recipe and type of corn used for pickling when I found your site. My mom used a white corn which I think was silver queen. Does it really matter what type of corn you use?
    DA in PA

  37. love the stories i am from Olive Hill KY ate Pickled Corn and Beans still love them and im 70 years old going to make some again hope to get some corn this year thanks again

  38. Tipper, just checked my mix after three weeks and it is really good. It was my first try. In southern Ohio , where I came from we always did our beans and corn in different crocks. I still love the corn on the cob, but I will make a batch or this every year from now on. Thanks you
    Ron Banks
    Pueblo West, Colorado

  39. Rose-good to hear from you! Hard to say what happened to your chow-but it wasn’t leaving it too long. We leave ours at the very least 14 days-sometimes longer than that. I would guess you should have let it work a little longer before canning it or maybe cut back on the salt slightly.
    I’ve never used frozen corn so I can’t say for sure how that would work out. But we do always cook our corn-for about 45 seconds before cutting it off and adding it to the
    mixture.
    Hope this helps!
    Tipper
    Blind Pig The Acorn
    Celebrating and Preserving the
    Culture of Appalachia
    http://www.blindpigandtheacorn.com

  40. Hi
    I tried fixing chow last year. It was so sour I washed it a couple times. Still sour but we could eat it. What did I do wrong ? I left it 8 days my sister-in-law said I left it to long? Can I use frozen corn in my chow and do I cook the corn?
    Thanks
    Rose
    Haywood County NC

  41. Tipper, I really enjoyed your post. My Mom & I used to can our pickle mix this way. she always called it ” Hot Mix”. She would also just take cabbage, green tomatoes, & hot peppers cut up & make what she called “Hot Tomato Kraut”. This brought back so many good memories of those times & got me back into canning again. I had not been canning anything for years & had forgotten how much I enjoyed it! Mom’s been gone for years now, but since getting back into this way of canning again, I can feel her presence so close to me. It’s so important to keep the old ways alive to pass down to our children! Now, my daughter is learning how to can this way & I just wanted to say Thank you for bringing back good memories to pass down to her & hopefully as her daughter gets older, she will like it as well as my daughter does & keep it going for generations! My Mom had nine daughters & only three of us enjoy canning like she did. Unfortunately, one sister has passed away, but I’m hoping that out of all the grandchildren & great grandchildren Mommy had, that some will continue to keep these traditions going. Again, thank you & God bless you & your family.

  42. Tipper,I wanted to let you know that my corn and beans have been in the crock one week I just could not wait to check them so we did last nite and they were wonderful and brought back the memories of my mother-in-laws from years ago.I will wait the full two weeks and can them and will be taking her some I hope they bring back memories for her.I also have lots of silver queen corn coming in I hope I will still have some when I take the beans and corn out of my crock because I want to fix some pickled corn on the cob.
    Thank you again for keeping these recipes out there.
    Alice Jones
    Pauline SC

  43. Alice-thank you for the comment! Our crock doesn’t have a lid either-just drape a clean towel over the crock as a lid-you can tie it around the top of the crock to keep it secure. I sure hope the pickled beans and corn turn out good for you and for your mother-in-law too!
    Tipper
    Blind Pig The Acorn
    Celebrating and Preserving the
    Culture of Appalachia
    http://www.blindpigandtheacorn.com

  44. Thank you for the recipe my mother-in-law fixed these many years ago and they are wonderful I had ask her about the recipe and she has gotten to where she does not remember a lot of things so I googled it and found your site I plan on making them when the signs are right in July and when I go to visit my mother-in-law I’m going to take her some.I do have a question and that is do you have to put a lid on the crock as mine does not have one and mine is a 5 gallon one so I plan on halfing your recipe do you think this will work again thank you fro the memories

  45. I’m just trying to find a crock to make pickled beans and corn (minus the cabbage and peppers) just like my grandmother used to make. Where do you find one?

  46. Wow!!! I just tasted my first batch and boy is is good! My GreatGrandma made this when I was a kid and it was usually served with hot cornbread and nothing more. I tried for years to find someone in the family who was willing to tell me how to do it, but they either didn’t know or weren’t sharing. I cant wait to take some to my Mom. What a great memory straight out of Nantahala Gorge!
    Thanks!
    Helen
    Troy, NC

  47. my mother and i make pickled beans and kraut the old way in a crock but a good way to make kraut is called green tomato ketchup layering cabbage and green tomatoes in the crock can add a few hot peppers if you like yummy

  48. My wife and I may two runs of corn chow by Papaw Tony’s last summer. The first run we used bell peppers in lieu of green beans and let work for eight days before canning. It was good but a bit sour to our taste. The next run we used green beans Ian lieu of bell peppers and let work for three days. The last run was th best.
    Fred & Pat Russell
    Canton, NC

  49. Glad to see someone trying to hang on to a little of the past. Had to move out of the hills to find work sure do miss them. You can go out of the hills, but can’t change your ways. Had extra corn and beans thought I might try a run. Thanks for recipe.

  50. How long can you eat corn from the crock and be safe? I have had it in the crock since summer. Is it still safe to eat?

  51. I remember well my grannies pickeld beans and corn. For those that dont have a large crock, here is a simple ball jar recipe.
    Boil corn for five minutes. Drop in tub of ice water for five minutes. Cut off cob and pack in pint Ball or Mason jars. I like the wide mouth jars for this. Add on teaspoon of pickleing salt per pint right on top of the corn. (use two teaspoons of salt if you are using some of the newer hybrid sweet varities of corn).
    Pour hot water into each jar of corn until just about to run over the top of the jar. All corn must be covered with water. Add canning ring and lid but just screw down loosely snug. Place under kitchen counter for 9-14 days on top of a cloth towel. The jars will work off and emit some water. At the end of the 9-14 day period, take lids off jars and wipe down top of jars and lids to remove any residues that would prevent sealing. Reapply lids hand tight and place in water bath canner for 15-20 minutes. Let cool and lids should seal. Redo any jars whose lids donot seal. This method works very well for corn, beans, Okra, green tomatoes, or a combination of the above.

    1. Do you rinse pickled green beans and add fresh water before pressure cooking then in fruit jars, mine is really cloudy this time not sure why.

      1. Cleo-we’ve never rinsed ours before canning. Sometimes the mixture does look cloudy. I would say if it tastes okay there’s no need to worry about the cloudiness.

  52. Thanks for this recipe…I think it is what grandma made. I wish we had gotten her’s before she passed as Mom and I have been looking for this one for years. I have some green beans ready to harvest and will try this as soon as the kraut is done and I can use the crock for this….thanks again !

  53. Tipper,My father used to make the sauerkraut,pickled green beans and corn ,I love it.I now make it,(my father passed away)for myself and my 2 brothers.I made the kraut, but couldn’t remember how to do the corn,and beans.thank-you very much!!

  54. Tipper,
    I just love your blog. I just googled this topic & you were 1st in line!
    Thanks for doing what you do.
    Misty

  55. Hi Tipper…I wrote you in July and had just put together a crock of what we always called “mixed pickles” (pickled beans and corn) using 3 large restaurant sized cans of green beans and 2 of whole kernel corn. I used 4 jalapeno peppers and 6 large heads of cabbage. It was yummy and fast to put together. I don’t have the garden space to grow my vegetables so this was perfect!! I don’t care for hot pepper so I may use some heat-less pepper next time. I was happy to be able to make it with very little effort!! So Yummy!!!

  56. Does any body have a pickled corn on the cob recipe for a gallon glass jar. The one I am using is a half cup of pickling salt to a gallon of corn and water.

  57. I am so thrilled to find your BLOG!! My family is from Franklin and these recipes are the foundation of our lives. I live in Seattle or near there and since Gran and Gramps are gone unfortunately NO ONE even tried to keep these recipes alive!!! I am going to make these and teach my family members how important this part of our History is!!
    Thank You so much for posting this so clearly!!
    Will let you know how I do !!
    Carri

  58. This is the recipe that my family ( in Haywood County, NC) called chow chow. I am SO glad I found it. Sadly, it was not until my parents were gone that I decided I must make these food memories! Thank you for this site.
    Carolyn
    Candler, NC

  59. Trish-the recipe would be the same-only add more beans to replace the corn andcabbage that you dontuse. As for canning it-we use the hot pack method. Meaning we get everything hot-the beans, jars, lids, taps, and fill a hot jar with hot beans and place the hot ring/lid on.As the jar cools-it seals itself.However-if youre afraid of using this methodlook here for directions on using a water bath method: http://www.pickyourown.org/pickledbeans.htmYou dont have to use a pressure canner-cause the saltused acts as a preserver in thepickling process.
    Blind Pig The Acorn
    Music, Giveaways, Mountain Folk
    All at http://www.blindpigandtheacorn.com

  60. Can you please give me the recipe for pickled green beans without the corn and cabbage and also, how long will I process it in the canner for? thanks

  61. Tipper, Just made some of these mixed pickles last night. I used large 3 drained restaurant sized green beans and 2 of corn with about 6 heads of cabbage, 4 small cans of diced jalapenos. Hope it works as well.Will be waiting with watering mouth for them cooked up with a pone of corn bread made in a hot oiled square cast iron skillet. Give me a pot of soup bean some fried potatoes and I’m set….love this site. Brings back memories of my upbringing and southern roots from the hills of Dickenson County VA.
    Sandy

  62. Pickled beans and corn. I am not familiar with this…When I think of pickling, I think of vinegar, salt, seasonings, etc. I’ve done a wide variety of vegetables that way. This recipe seems to be a brine only… or did I miss something? Do you call vinegar pickled vegetables pickles, too? Talk a little more about this, please. I’m really interested.

  63. Ana, are your root veggies pickled with vinegar or are they salt soured in a crock?
    If you do it with salt I’d love to hear the directions.
    Thanks
    Miss Cindy

  64. When I used to make pickles, I used the crock method. My mother had a set of crocks, but they got away from my dad. One of my kids has the only one I had, I think.
    I’ve never had pickles beans and corn, but it sounds very good.

  65. Sounds good to me. Never had it, though. We don’t grow corn, since it takes more room than we have. The beans will be done around here before I can get any corn.Maybe that’s why I never heard of it.
    Method is similar to my favorite, sauerkraut, but you don’t blanch anything in kraut.

  66. I ate this as a kid but forgot all about it ’til just now. But my folks called it something other than pickled beans and corn…. Just can’t remember what the name was. Was reintroduced to corn relish a little while back, I love pickled stuff. When I was growing up there was never a meal with out something pickled on the table or in our dad’s lunch box. The content of his lunch box was way more interesting than mine.

  67. Tipper, those fresh beans and corn are absolutely beautiful! This is a great post with excellent directions. With these directions I think anyone could make Pickled Beans and Corn.
    I have made, and do enjoy Pickled Beans and corn, with or without cabbage. My grandmother made it with cabbage and she called it “Chow”, not to be confused with “Chow-Chow” which was a relish to eat with dried beans. She always watched the signs too.
    I like Pickled Beans best straight from the jar, cold. I guess it is because it is most sour that way and I like sour things.
    Pickled beans and Corn or Chow makes a great meal with potatoes and cornbread!
    When I pickle beans or kraut I save a few of the cabbage leaves to spread out on top of the mixture in the crock, tuck it down around the edges, to keep all the vegetables under the liquid. My grandmother sometimes used grape leaves for this.
    Instead of the quart jars full of water I use a rock to weigh down the plates that are on top of the cabbage leaves. I have several rocks that I have gathered over the years for this purpose. They are mostly river rocks that are smooth, without crevices to gather dirt and bacteria. They are scrubbed clean and stay in my cabinets with the other canning supplies.—–I had a friend once who wanted to know why I had that big rock in my dishwasher!! lol
    I have a funny kraut story for you. One of my husbands, the Fighter Pilot, loved kraut and raw cabbage. When he was a little boy his grandmother always made kraut in the summer and she quartered the cabbage core and included it in the crock. When the Fighter Pilot was visiting and out playing he would sneak into the basement, where the crock of kraut was and stick his grubby, skinny little arm into the crock and fish around till he found one of those pieces of the cabbage core and eat it. He loved those pickled cabbage cores!
    Well, he thought no one would know what he had done, but he was wrong. When he came back into the house his grandmother immediately noticed one clean arm and one dirty one…..and he was in trouble! Didn’t stop him, he did it again the next time he went to grandma’s house.lol
    When I made kraut I always included the cores, just for him!
    Love Ya!
    Miss Cindy

  68. I have never heard of pickled beans and corn…never tasted it. Looking at the pictures makes me want to try it though. I have a Japanese aunt who always used crocks to make sour crout and to pickle fish and squid in. Really enjoyed this interesting post! blessings,Kathleen

  69. I never had pickled beans and corn mixed like this but oohh yumm.. it brings back memories of my Mamaw’s crock of pickled corn. It was a huge crock she kept in the mudroom with half ears of corn still on the cob, you just pulled one out and ate it. 😀

  70. My Great Granny pickled alot of things. My Granny made the best pickled beets and chow chow. My daddy made use of the crocks by making home brewed beer. Pretty tasty on a HOT day.

  71. Yum!! Beautiful pics! A labor of love and tradition!! I can almost taste it now. What kind of corn did you use??

  72. Loved this post, Tipper. Really brought back memories. Back in the 60’s & 70’s I used to pickle beans (& beans & corn) in quart jars. It was easy as long as I could find a cool dark place to let them ‘work off’–as we used to say. I also made kraut and salt brine cucumber pickles every year in 5 gallon crocks. My aunt taught me how.

  73. My Grandmother had a pickled recipe like this. I really like most pickled veggies and especially pickled meat.
    I have several crocks and I’m gonna make your pickled beans and corn. My beans and corn are ready and I’ve got plenty.
    Thanks for the recipe.

  74. Tipper, my goodness, this takes me back to my childhood. My mother always pickled beans and corn when we lived on the farm. She did hers a little differently, though I don’t know the process or recipe she used as I was really little. I can remember those huge crocks (which my brother still has in the barn loft at the homestead). They must have been the bigger ten gallon ones. She did the beans and corn separately and left the corn on the cob. (They must have eaten the corn right after it was cured.) She didn’t put cabbage or peppers in hers, but made them the German way. Please don’t ask me to expand on that, because that’s all I know.
    I can remember going into the cellar and watching her look into the crocks and seeing that scum floating on top turned me off. I think I liked the corn better than the beans. She also pickled pig feet. Bleh.

  75. My husband likes pickled corn, the only thing I like pickled is beets. I love pickled beets. I think he said his mom put the corn in jars and let it “work off”. He said it was messy that way and she would sometimes set the jars in the bathtub until they worked off.

  76. Tipper,
    This is a great posting and it brought back many childhood memories. Yes, I remember pickled beans and corn. I recall breading and stringing beans until my fingers were sore and my back ached. I recall cutting corn off the cobs and spraying the oorn all over my clothes. Yes, the pickled beans and corn are good, but it takes a lot of work to make this. Great posting. I enjoyed it a lot.

  77. Hey Tipper, What’s for supper? Pickled beans and corn? Sounds great. I had chicken and dumplings, chopped greens, and black eyed peas for lunch. I’ve never had pickled beans and corn, but it sounds like something I would like. I ate a few bread and butter pickles with lunch. Yankees don’t know what they’re missing. Pappy

  78. well you got me this I have NEVER had or seen. I imagine it would have to grow on me as well.
    my portuguese fam pickles as well but its a root vege list….carrots,califlower,baby onions,bell pepper chunks, all together oh yea and lil banana peppers.
    its served with fish dishes, yum fried fish crispy and hot and the salty vinegary taste of the cool vegies is great especailly with white rice!!

  79. I haven’t had pickled beans since I was a little girl. Mom, Dad and my Aunt Annie loved to eat big platefuls with a piece of cornbread. I never liked it and never understood why any one else did.

  80. I would guess that back in the 30s and 40s, pickled beans were a common preserve because in the 50s I remember them on the shelves of many a household. Back then, I thought they were repulsive; I remember thinking, why would anyone pickle beans?
    Like you, as time went on, pickled beans became a real treat for me. I don’t remember corn mixed in back then but I do see this blend at country fairs and stores that feature traditional canned treats, you know … like maybe at the Cracker Barrel; still, with the abundance of corn we expect and having planted too many green beans, I am eager to make a bunch.
    I always make kraut and I make pickles.
    I broke the last crock I had a few years back, so I use food-quality 5-gallon pails for pickling and fermenting and weight down the mass with a plate like you do your beans pickling. I wish I still had crocks for pickling; I know the food tastes better. I am too doggone cheap to buy more (look at the price on some crocks!)
    What a perfect article you have produced here. I hope all the world finds your site; and … get ready, I know they will.
    God bless you and yours.

  81. Tipper I have never heard of this before. It has my mouth watering though. My mother and grandmother used to pickle using a crock but not this particular recipe. They used to can the pickles following the two weeks though.

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