This is our favourite accompaniment to a cold plate supper. It just hits that picnic vibe. But works so well with a baked potato and sausage supper in the winter too.
I use a variety of beans. My three favourites are Lewis (Veseys), Gold Rush (Veseys), and Dragons Tongue (Bakers Creek). Hopefully someday I will grow enough baking beans to use my own in this recipe but for now I use canned. One day !
Pickled Bean Salad
- 1 waterbath canner
- 9 cups Bush beans, trimmed and cut into 1 inch pieces
- 1 cup canned kidney beans, drained and rinsed
- 1 cup canned black beans, drained and rinsed
- 1 2/3 cup chopped onions
- 1 cup red pepper, seeded and diced
- boiling water
- 2 1/2 cups cups sugar
- 1 tbsp mustard seeds
- 1 tsp celery seed
- 4 tsp pickling salt
- 3 cups white vinegar
- 1 1/4 cup water
- Prepare canner, jars, and lids.
- Get your boiling water going in a large saucepan. Add fresh beans, canned beans, onions, and red peppers. Bring back to a boil, reduce heat and boil gently for 5 minutes.
- While the bean mixture is boiling, in another saucepan combine sugar, seeds, salt, vinegar, and water. Bring to a boil over medium heat, reduce heat and boil gently for 5 minutes.
- Drain vegetables. Pack them tightly into hot jars, to 1/2 inch headspace. Ladle the hot pickling liquid over vegetables, adjusting headspace back to 1/2 inch as vegetables settle and you remove air bubbles.
- Wipe rim with white vinegar on clean cloth, Center lids on, add rings and finger tighten.
- Place jars in canner, allowing water to cover by 1 inch. Process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, and let cool.
- After 24 hours, wash jars with hot soapy water before storing.