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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Servings: 5 500ml jars

Course: Side Dish

Cuisine: Cape Sable Island, Nova Scotia

Ingredients Equipment Method

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

Equipment

• 1 waterbath canner

Method

 

1. Prepare canner, jars, and lids.
2. 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.
3. 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.
4. 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.
5. Wipe rim with white vinegar on clean cloth, Center lids on, add rings and finger tighten.
6. 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.
7. After 24 hours, wash jars with hot soapy water before storing.