Continuing to experiment with pickled bean salad.  This will surely provide a touch of summer in the middle of Ottawa’s cold winter.

This recipe begins on the scanning website.  It requires an overnight steep and it contains oil which, for me, takes it out of the realm of pickles.

This recipe makes approx. 4- 500 ml jars.

1 1/2 cups cut green or yellow beans (or mix them)
1 1/2 cups red kidney beans
1 cup garbanzo beans
1/2 cup thinly sliced onion
1/2 cup trimmed and thinly sliced celery
1/2 cup sliced red pepper
1/2 cup white vinegar
1/4 cup lemon juice
3/4 cup sugar
1/4 cup vegetable oil (I used sunflower oil)
1/2 tsp kosher salt
1 1/4 cup water

Blanch the fresh beans for two minutes and cool immediately in an ice bath.  If using canned beans, rinse and drain them.  Prepare and measure all the vegetables.  Combine the sugar, lemon juice, sugar and water and bring to a boil.  Remove from heat.  Add salt and oil, mix well.  Add beans, onions, celery and peppers to the solution and bring to a simmer.  Cool and put in the fridge for 12 to 14 hours.  Heat the mixture to a boil.  Filled hot jars with solids.  Add hot liquid, leaving a half inch headspace.  Remove air bubbles and adjust headspace if needed.  Wipe the rims of the jars with a dampened clean cloth.  Adjust the lids and process in a water bath for 15 minutes at a full boil.

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