Pickled Bean Salad

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

A great accompaniment to a cold plate, panic, or winter supper.

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Course Side Dish

Cuisine Cape Sable Island, Nova Scotia

Servings 5 500ml jars

Equipment

• 1 waterbath canner

Ingredients

  

• 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

Instructions

 

• 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.

Keyword bean salad, beans, farmfresh, garden