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July 20, 2009


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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.


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 : )


Blind Pig The Acorn
Celebrating and Preserving the
Culture of Appalachia

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 : )


Blind Pig The Acorn
Celebrating and
Preserving the
Culture of Appalachia

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!


Blind Pig The Acorn
Celebrating and Preserving the
Culture of Appalachia

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

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

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

Hope this helps!


Blind Pig The Acorn
Celebrating and Preserving the
Culture of Appalachia

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?


Haywood County NC

Karen-thank you so much for your lovely words! I'm so glad you are able to enjoy canning like your Mother and passing it along to your daughter and grandkids is just the best thing ever : )


Blind Pig The Acorn
Celebrating and Preserving the
Culture of Appalachia

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.

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

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!


Blind Pig The Acorn
Celebrating and Preserving the
Culture of Appalachia

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

Melanie-I would call your local hardware stores-especially the ones which sell animal feed. If they dont have crocks they should be able to point you in the right direction!

Blind Pig The Acorn

Celebrating and Preserving the

Culture of Appalachia

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?

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!
Troy, NC

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

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

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.

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?

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.

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 !

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!!

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

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!!!

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.

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 !!

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.

Candler, NC

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: 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

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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

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