Pickled Bean Salad

Canning season is at it’s height with local produce flooding the farmer’s market. I decided to make a pickled bean salad, as it would be perfect to have with the BBQ dinners we make. Making your own means you can leave out what you don’t like and add in what you do. As well it contains no oil, so it’s much better for you than store bought (but feel free to drizzle with some good quality EVOO before serving).

The green and yellow beans looked great at the market on Saturday morning, and after giving the dog a long walk by the river, we headed home. My husband trimmed all the beans for me, while I sliced and diced the rest of the veggies and got the canning equipment ready.

Above: The Canner with the jars, my little pot with the lids, and the simmering vinegar mixture.

Recipe:

  • 1 ½ Pounds  Fresh Green Beans — 4 1/2 cups
  • 1 ½ Pounds  Fresh Wax Beans — 4 1/2 cups
  • 1 Pound Canned Beans -I used the PC brand low sodium 4 bean mix, roughy a can and a half. Drained and rinsed. If you can find fresh shelled lima beans, use those. But discussing this with Pink Waders via text I settled on using canned beans as I couldn’t find them fresh or frozen.
  • 2 Cups Celery – sliced
  • 1 3/4 cups sliced onions
  • 1 Cup Sweet Pepper -diced – I used red and yellow for colour
  • 2 ½ Cups  Sugar
  • 3 Cups  White Vinegar
  • 1 Tablespoon  Mustard Seed
  • 1 teaspoon  Celery Seed
  • 4 teaspoons  Pickling Salt
  • 1 ¼ Cups  Water

Rinse beans, trim ends and cut into 1 1/2″ pieces.  Mix in large pot with celery, onion and pepper.  Cover with boiling water and simmer for about 5 minutes. Drain. (Conversely, I just turned the burner off, and used my spider to scoop out and shake off the beans. Just make sure to scoop from the bottom, where the canned beans hang out).

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Bring sugar, vinegar, spices, and water to a boil.  Simmer, covered, 15 minutes.(The amounts are just right, only a little brine left over.  Don’t boil the brine away!)

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This is when I wish I had a bigger stove.

Pack hot vegetables into hot jars, leaving 1/2″ headspace.  Ladle hot spiced vinegar over vegetables, leaving 1/2″ headspace.

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Remove air bubbles. Wipe rim of jar clean (I use a paper towel); place hot, previously simmered lid on jar and screw down ring until finger tip tight.

Process 15 minutes in a boiling water bath canner. I add 10 minutes since we are at a higher altitude in Calgary. Turn burner off and leave jars in for 5 minutes. Remove and place on rack. Wait for jars to make the pop and curve downwards. Then remove ring, wipe dry and store in a cool dark place. Once jar is opened, store in fridge.

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Yum! These get better the longer they sit on the shelf, and make wonderful hostess gifts as well.

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