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Four Bean Salad

Yield: 5 x half-litre (US pint) jars

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Yield 5 x half-litre (US pint) jars
Calories 226 kcal

Ingredients

  • 750 ml white vinegar (5% acidity or higher. (3 cups / 24 oz)
  • 550 g sugar (white. 2 1/2 cups / 20 oz)
  • 1 tablespoon mustard seed
  • 1 teaspoon celery seed
  • 4 teaspoons pickling salt
  • 300 ml water ( 1 1/4 cups / 10 oz)
  • 700 g green beans (4 1/2 cups / 1 1/2 lbs. Cut into 4 cm / 1 1/2 inch slices. Measurements after prep.)
  • 700 g yellow beans (4 1/2 cups / 1 1/2 lbs. Cut into 4 cm / 1 1/2 inch slices. Measurements after prep.)
  • 200 g celery (About 2 cups, 7 oz in weight. About 3 stalks. Cut into 2 cm / 3/4 inch pieces. Measurements after prep.)
  • 250 g onion (sliced thinly. 1 2/3 cups, 1/2 lb, 1 large. Measurements after prep.)
  • 150 g red bell pepper (diced. 1 medium / 1 cup / 5 oz. Measured after seeding, coring.)
  • 250 g kidney beans (cooked, drained. 1 1/2 cups / 1/2 lb)
  • 250 g chickpeas (aka garbanzo beans. Cooked, drained. 1 1/2 cups / 1/2 lb)
  • Pickle Crisp (optional)
  • bay leaves (optional)
Metric - US Customary

Instructions

  1. Make the picking solution by combining in a large pot everything from the vinegar down to and including the water. Set aside.
  2. Prep the green beans, yellow beans, celery, onion and bell pepper. You can combine all in a large pot. Set aside.
  3. Put a large kettle or pot of water on to boil.
  4. Put the brine on a low burner to start simmering.
  5. Pour the water that you boiled over the veggies in their pot. Bring the veggie pot to a boil over medium high heat, then add the kidney and garbanzo beans and reduce to a gentler boil for 5 minutes.
  6. Drain the veggies.
  7. Divvy the drained veg mixture out among the jars.
  8. Leave 2 cm (1/2 inch) headspace.
  9. In each jar, also tuck a bay leaf (optional) and put 1/8th teaspoon Pickle Crisp (optional).
  10. Bring pickling mixture to a full boil, then turn off heat.

  11. Divvy the pickling solution out amongst the jars, leaving 2 cm (1/2 inch) headspace. If you are short of pickling solution, add a bit of heated white vinegar (not water) directly to the jars that need it. (Quick zap in microwave for the heated vinegar; mind the surge as you remove it.)

  12. Debubble, adjust headspace.
  13. Wipe jar rims.
  14. Put lids on.
  15. Process in a water bath or steam canner.
  16. Process jars for 15 minutes; increase time as needed for your altitude.
  17. Best after at least a month of jar time.