Canning By The Zodiac Signs
The Three Indian Princesses Move To New Territory

Pickled Beans And Corn - The Old Time Way

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.

Beans

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

Beans in pot 3 

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 corn2 

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")

Corn in sink

Drain corn, cool, cut off the cob.

Cabbage 2 

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.

Peppers 

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.

  Adding water

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.

2 finished 

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

Comments

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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.

Natalie-I'm not sure whats going on with your corn. The only thing I can think of is maybe scraping the cob gets the water to thick? Hopefully someone with more information will read your comment and reply. In the mean time here is another recipe that is much easier for making pickled corn: http://www.blindpigandtheacorn.com/blind_pig_the_acorn/2012/09/pickled-corn-maybe.html
 

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?

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.


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

Love them my mamaw cooked her beans first g

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!

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

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.

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.

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. 

What happens if the beans and corn is not cooked before putting them in crock to pickle?


Wanda-I would leave them in the crock for another 2 weeks or more-sometimes the fermenting process takes longer. 

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!

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

What can I do if my pickled beans and corn taste to salty


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!

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.

Mimi-don't drain the water use it to pack the beans and corn in : )

Blind Pig The Acorn
Celebrating and Preserving the
Culture of Appalachia
www.blindpigandtheacorn.com

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!

Renita-I have never used coarse sea salt but I don't see why it wouldn't work. If you try it let us know how it turns out!


Tipper

Blind Pig The Acorn
Celebrating and Preserving the
Culture of Appalachia
www.blindpigandtheacorn.com

Can you use coarse sea salt instead of pickling salt for the mixed pickles?

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..

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
www.blindpigandtheacorn.com

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!

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.

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
www.blindpigandtheacorn.com

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.

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

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 .


Thanks for the comment!!! Use the pickling brine to can the pickled beans and corn. Good luck-I hope they turn out perfect : )


Tipper


Blind Pig The Acorn
Celebrating and
Preserving the
Culture of Appalachia
www.blindpigandtheacorn.com

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.


Debbie-thank you for the comment! I do not think it would matter what type of corn you use-yellow or white should be fine : ) Good luck!


Tipper


Blind Pig The Acorn
Celebrating and Preserving the
Culture of Appalachia
www.blindpigandtheacorn.com

On Wednesday, August 20, 2014 1:05 PM,

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

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

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