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.
For me-pickled beans and corn was a food that had to grow on me-and grow it has. 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 method.
For pickling a large amount of food they used crocks-large pottery containers-some hold up to 10 gallons. I've read, before crocks were plentiful folks used wooden tubs. After picking, the mixture could be stored in the crock-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.
First: String and break green beans, wash well in sink.
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)
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-cause I don't like it hot. Remember you can use-banana peppers-jalapenos-or cayenne peppers. Or you can leave the peppers completely out.
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 2 weeks the pickling will be finished. 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.
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
p.s. If you have any questions about the recipe-you can email me at tipper@blindpigandtheacorn.com
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
www.blindpigandtheacorn.com
Posted by: Tipper | September 27, 2012 at 09:07 AM
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?
Posted by: Melanie Smith | September 26, 2012 at 10:12 PM
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
Posted by: Helen Blackburn | August 24, 2012 at 07:38 PM
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
Posted by: linda bunner tustin | August 19, 2012 at 12:41 PM
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
Posted by: Fred & Pat Russell | July 30, 2012 at 04:05 PM
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.
Posted by: T Shuler | July 04, 2012 at 07:55 PM
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?
Posted by: Phyllis Hunt | January 17, 2012 at 06:16 PM
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.
Posted by: William Murphy | August 13, 2011 at 02:49 PM
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 !
Posted by: rick | August 04, 2011 at 12:37 AM
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!!
Posted by: barbara brock | July 25, 2011 at 05:19 PM
Tipper,
I just love your blog. I just googled this topic & you were 1st in line!
Thanks for doing what you do.
Misty
Posted by: Misty | July 23, 2011 at 08:15 AM
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!!!
Posted by: Sandy Eyler | November 17, 2010 at 07:36 PM
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.
Posted by: Mo | September 05, 2010 at 11:06 AM
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
Posted by: Carri Dawn | July 31, 2010 at 12:57 PM
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
Posted by: Carolyn McCarter Wood | July 25, 2010 at 12:09 PM
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 www.blindpigandtheacorn.com
Posted by: Tipper | July 12, 2010 at 10:39 AM
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
Posted by: Trish | July 12, 2010 at 03:14 AM
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
Posted by: Sandy Eyler | July 04, 2010 at 04:28 PM
Nope, never ate it or heard of it. But would love to try it!
Posted by: Becky | July 27, 2009 at 09:45 PM
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.
Posted by: Lindah | July 21, 2009 at 11:49 PM
Granny made kraut in a crock, but I haven't seen that. It looks so good I wish we could all have a taste!
Posted by: mary | July 21, 2009 at 10:46 PM
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
Posted by: Miss Cindy | July 21, 2009 at 07:14 PM
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.
Posted by: Shirley | July 21, 2009 at 05:28 PM
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.
Posted by: GrannyPam | July 21, 2009 at 01:16 PM
Sounds wonderful, Tipper- I've never had it but I love pickled okra. Just can't get Hubby to eat it... oh well! Just more for me! LOL
Posted by: Farm Chick Paula | July 21, 2009 at 09:39 AM
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.
Posted by: Lanny | July 21, 2009 at 09:26 AM
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
Posted by: Miss Cindy | July 21, 2009 at 08:15 AM
I've never! Sounds good though :)
Posted by: Amy - parkcitygirl | July 20, 2009 at 11:35 PM
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
Posted by: Eggsinmypocket | July 20, 2009 at 11:08 PM
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. :D
Posted by: Shawnee | July 20, 2009 at 09:13 PM
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.
Posted by: Terry | July 20, 2009 at 09:09 PM
Yum!! Beautiful pics! A labor of love and tradition!! I can almost taste it now. What kind of corn did you use??
Posted by: Jeanne | July 20, 2009 at 08:20 PM
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.
Posted by: Pat Workman | July 20, 2009 at 05:51 PM
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.
Posted by: PictureGirl | July 20, 2009 at 04:51 PM
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.
Posted by: Susan | July 20, 2009 at 03:55 PM