Pickled Three Bean Salad
Black-eyed peas, edamame, and green beans that add a slight crunch are saturated in a tangy and savory brine making this summer side a must. Pickled Three Bean Salad is perfect for barbecues and makes plenty for canning
Servings: 5 Pints
Calories: 677kcal
Equipment
- Measuring Cups and Spoons
- Large Heavy-Bottomed Pot
- Mixing Bowl
- Ladle
- Canning Kit
- Water Bath Canner (if canning)
Ingredients
- 1¼ cups Dried Black-Eyed Peas
- 12 ounces Fresh Green Beans trimmed and cut in half
- 1¾ cups Apple Cider Vinegar
- 1½ cups Sugar
- 1½ cups Water
- 3/4 cup Lemon Juice
- 1/2 cup Olive Oil
- 1 teaspoon Salt
- 1½ cups Frozen Shelled Edamame
- 1 medium Yellow Onion thinly sliced
- 2 Garlic Cloves minced
Instructions
- Rinse the black-eyed peas and place them in a large pot with 4 cups of water. Bring the water to a boil and then reduce the heat to a simmer and cover for 45 to 60 minutes or until tender. Drain and rinse them again and place them in a large bowl to the side.
- Using the same large pot bring 4 cups of water to a boil and then add the green beans. Boil softly for 5 minutes and then drain the beans and place them into the bowl with the black-eyed peas.
- Place the same pot on the stove and mix the vinegar, sugar, water, lemon juice, oil, and salt together. Bring to a boil while stirring to dissolve the sugar. Add the black-eyed peas, green beans, edamame, onion, and garlic. Once it begins to boil remove it from the heat.
- (If you are going through the canning process you will need to wash the jars, lids, and bands with warm soapy water and then sterilize them for 10 minutes in boiling water in the water bath canner).
- Ladle the mixture into 5 pint-sized jars leaving 1/2-inch of headspace. Use a small spatula to remove any air bubbles. Clean the sides and rims of the jars and place the lid on top. Screw on the band to fingertip tight (stop here if you don't want to go through the canning process and place the jar in the fridge).
Canning Instructions
- Fill a water bath canner with water and arrange the prepared jars onto the rack making sure the jars are covered by 2 inches of water. Bring the water to a boil. Once the water boils begin timing the process for 15 minutes.
- Use tongs to safely remove the jars and set them on a wire rack or dishtowel to cool completely.
Notes
The nutritional information is for an entire pint jar of the salad.
- Save time and buy minced garlic. I keep this in my fridge at all times to help cut down prep time for recipes.
- When preparing this recipe I like to use the same large non-reactive pot, which cuts down on time and dishes.
- If you plan on serving this right away it's best to prepare it 2 hours prior to serving it, which allows the beans to marinate and soak up the tangy brine.
- Try adding some protein for extra flavor before you plan on serving it by mixing in some cooked.
Nutrition
Serving: 1Serving | Calories: 677kcal | Carbohydrates: 100g | Protein: 17g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 489mg | Potassium: 948mg | Fiber: 9g | Sugar: 68g | Vitamin A: 493IU | Vitamin C: 28mg | Calcium: 119mg | Iron: 6mg