Pickled Corn/Beans

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Is anybody out there doing pickled stuff yet? If so what are you pickling? Also I'm interested if you pickle by the "signs" or just anytime. I just did some pickled beans last night because the sign was a good one. I'm not sure if i really believe all that but thats how I learned it growing up and old habits die hard! I always "chicken out" and wait till the sign is right and so far I've never had anything go bad on me! Made a big batch of pickled corn last month to put up for winter but unfortunately we just had to taste it so now its all gone!! Hope the beans don't go the same way!! If you have any good recipes for pickling let me know. Thanks and have a good day!!!!!!!

-- Kathy (kack@countrylife.net), September 05, 2001


Don't have any recipes (except from the Ball Blue Book) and haven't done anything this year except Bread 'n Butter pickles (old standby), but was delighted to read that you go by the "signs". I should do more of that. The last two teeth I had to have pulled, I made the appointment when the "signs" were right because dentistry is scary to me, and both times there was NO pain, and NO bleeding! I'm sold on it!

-- Bonnie (chilton@stateline-isp.com), September 07, 2001.

I didn't know there was a good sign for pickling. I'll forgo the jokes that come to mind! Seriously though, where do you find the best pickling time?

-- (psyfur@remedial.com), September 08, 2001.

You can find the signs for pickling and other things such as planting pruning even "tooth pulling" in your good old Almanac!! Generally speaking, I pickle things when the signs are above the "belt". Example, one of the signs is the head(good for pickling). Stay away from signs like the knees etc, or things will stink and be "off". At least thats true at my house, some people swear theres no truth to the signs. All comes down to personal beliefs!! By the way, my pickled beans are almost ready. Its an acquired taste but one i love!!!

-- Kathy (kack@countrylife.net), September 10, 2001.

I don't know anything about signs but I'm pregnant and really craving pickled corn. You know, the kind you can pull out and eat off the cob or scoop out of the jar. The only recipes I can find for it are for pickled corn relish, which I don't want. Would anyone have a good recipe that they could give me?

-- Crystal Kendall (cpskendall@hotmail.com), July 30, 2002.

This will make the bet pickled corn. pickle your corn in a crock. I use ten tables spoons of pickling salt per gallen of water. ten leavel table spoons not heaping. put your corn in a white cotten sack. Make sure it is all under the water. Use a glass bole for waight to hold it under. After two months drain the water off and boil it cool it and but it back. You must keep your crock covered. Almost forgot you must cook your corn ten mins befor you start pickling.

-- Ann Musser (buggy@netlos.net), August 19, 2002.

If anybody out there has some really good pickled beans, I would be interested in buying several jars if anyone has them for sale. My wife passed away several years ago and I don't know when and if I will ever get to make them again. God Bless and Thanks


-- william ''bill'' crump (wcrump@columbus.rr.com), September 18, 2002.

There is truth about planting by the signs. I have seen a good 5 gallon crock of pickled corn go sour when starting them around a full moon. My pickled corn is simply made by taking a glass gallon jug, cutting the corn cobb in halves, adding a cup of salt *any kind* to the gallon of corn and water. If you are making the pickled corn or beans in a stone crock you will want to place a sterile cotton cloth over the corn; add a plate on top of the cloth with a clean limestone rock to keep everything under the salt-water mixture. In a week or so you will need to open the crock to clean the mold from the top water level. My pickling is perfected from two to four weeks. If you've had a good plate of these corn and beans you will be able to smell when they are perfect for dipping in and grabbing a piece to knaw on !!!

-- Michael Malone (michaelmalone@earthlink.net), June 05, 2003.

I just put some corn on the cob in a crock tonight to pickle. Cant wait! My sister, who is deceased now taught me how to make it and it always turns out perfect. I dont go by the signs. I usually fix it this time of the year. First I cook my corn. (on the cob), then cool it. Use canning salt and mix about 1/2 cup. to a gallon of water. Stir together til dissolved. Put cooled corn in a clean,white pillow case, put in clean crock, pour the brine over, put a plate on top. I have a smoothe rock (cleaned and scrubbed) that I put on top to hold the corn down under the brine. Cover crock whith clean towel. Skim scum off the water about every week or so. In about 2 or 3 weeks you will have some delicious pickled corn. Good Luck !! If you have a good smeller, you can smell when the corn is ready. Love it !!

-- Joyce Coiner (coinjoy@cs.com), October 15, 2003.



My mother in law is 87 years old and she taught me to make pickled beans, corn and sauer kraut. I use 1 cup pickling salt, l cup white vinegar and a gallon water. Cook the beans and corn put in clean sterilized jars and pour brine over it. Tighten lid and set in dark room until it works. I never fell on this recipe but I do follow the signs. She always told me to make sure the signs were above the waist. I can't read the almanac so I make a lot of phone calls to older gardeners.

-- Patsy McRoberts (davpat1961@charter.net), August 14, 2004.

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