Pickled Bean Salad Recipes

PICKLED THREE-BEAN SALAD

Steps:

• In a large pot bring 4 cups water and black-eyed peas to boiling. Reduce heat and simmer, covered, 45 to 60 minutes or until tender. Drain; rinse with cold water and drain again.
• In the large pot bring 4 cups fresh water to boiling. Add green beans. Boil gently, uncovered, for 3 minutes. Drain; rinse with cold water and drain again.
• In the large pot stir together vinegar, sugar, 1 1/2 cups water, lemon juice, oil, and salt. Bring to boiling, stirring to dissolve sugar. Stir in black-eyed peas, green beans, edamame, sweet pepper, onion, and garlic. Return to boiling; remove from heat.
• Ladle solids into ten hot sterilized half-pint or five pint canning jars (see tips, page xx), leaving 1/2-inch headspace. Add hot liquid to jars, maintaining 1/2-inch headspace. Remove air bubbles. Wipe jar rims and adjust lids and screw bands.
• Process in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove to wire racks to cool completely.

BEST BEAN SALAD

Steps:

• Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
• Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

PICKLED BEAN SALAD

Steps:

• Drain the three cans of beans very well. Add to bowl with sliced onion. Mix together oil, vinegar and sugar. Add to beans and onions; stir.

PICKLED GREEN BEANS

Steps:

• Cut green beans to fit inside pint canning jars.
• Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
• Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.
• In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
• Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.

DUA GIA (PICKLED BEAN SPROUT SALAD)

Steps:

• To make the brine, combine the sugar, salt, vinegar and 1 cup water in a large saucepan and warm over medium heat, stirring occasionally, until the sugar and salt dissolve. Remove from the heat and completely cool.
• At least 40 minutes and up to 2 hours before serving, add the bean sprouts, carrot and scallions to the brine. Use your fingers to toss the vegetables. Set aside at room temperature for 30 minutes, turning the vegetables 2 or 3 times to expose them evenly to the brine. At first, the vegetables won't be covered by the brine, but then they will shrink. They're ready when they're almost covered with brine and taste pleasantly tangy and are a mix of crunchy and soft. If needed, let them sit for 10 minutes longer.
• Drain the vegetables and pile them high on a plate. Serve at room temperature within 2 hours to enjoy them at their peak.

PICKLED BEAN SALAD

Steps:

• Slice onion thin,mix all ingredients,and marinate for 24 hours.