Old Fashioned Pickled Beans

Happiness is not something ready-made. It comes from your own actions. – Dalai Lama

Photo: norwichnuts, Flickr ccl

Vicissitudes will beset even the most happy person. But how we feel is entirely how we react to them. It's our response to what is happening that determines how happy we are. There's a saying that we all walk around with problems that are invisible to those we meet. I believe it's true. 

So don't think you have it all that bad. Everyone is dealing with their own trials that you don't know about. If you keep that in mind, and that problems don't last, it's easier to keep your equilibrium. 

The delicious Caesar cocktail.
Photo: Thomas Hawk, Flickr ccl

This week I get a new door, furnace, liner and am busy with work. Last week this time I felt the world was falling in.

I've been noticing a trend on my page views lately. It seems many folks are coming looking for recipes on how to preserve nature's bounty. Unless you planted your garden very late you probably don't have beans right now. But you can buy from a store and they're just as good. And they don't break the bank. 

So here’s an old, old recipe from the South Shore of Nova Scotia. They're one of my more favourite ways to have beans during winter. Just add some baked pork and sauerkraut, mashed potatoes and you're set.

Many may be familiar with spicy pickled beans often served in a Caesar cocktail. Although that's one good way to eat them, it's not really a meal, unless you're a lush.

This pickled bean recipe is not the spicy variety, but with a few simple additions can be changed into those. To use the beans all you need to do is rinse, soak if desired, and then boil them until done. They can also be baked on top of sauerkraut with sausages and white wine in the oven. Mmmmmm.....

The taste is difficult to describe. If you like them, you love them. They’re very difficult to find now in any stores. Only a few places I know of still offer them for sale, and they’re all on the South Shore of Nova Scotia. It probably has something to do with the German influence in that area of the province. 

We always used to have a few jars in the basement when I was growing up for use during the winter. They're pretty easy to do. Easier than tomato sauce!

It’s actually quite easy to turn this recipe into the spicy variety if you wish. They’re the twin sister of the old time recipe, with "additions." As opposed to a dinner vegetable, they are consumed as a salty snack, or in a Caesar or Bloody Mary.

The ingredients listed as optional in the recipe will do the trick for you.

Photo: paige_eliz, Flickr ccl

Old Fashioned Pickled Beans

Makes 4 pints

2 lbs  green or yellow beans

1/4 cup pickling salt

2 cups white vinegar

2 cups water

1 tsp whole black pepper

4 dill fronds (optional)

4 whole dried red chilies (optional)

4 cloves garlic, peeled and whole (optional)

Preparation

It is important to get the best looking beans you can find. Ugly raw beans will make ugly pickled beans. Usually fresh imported beans show up in our local grocery stores from the USA in Spring. You can also wait for our local beans to come into season, but that is much later (but cheaper).

Ensure that your jars and canning pot are well washed. The jars themselves should be sterilized. To do so, place the jars, rings and lids in the canning pot with enough water to cover and boil for a few minutes. Remove with tongs and place on a clean surface.

Wash the beans well and allow to dry. Snap or cut the stem ends off the beans and pack into the jars. You can put beans in whole or cut in two. I prefer the long beans for presentation value. Just make sure you have 1/2 inch of head room in your jars. If not, trim the beans.

If using the optional ingredients for spicy beans, place them in the jars with the beans.

Heat the salt, vinegar and water just to boiling. Take the hot sauce and pour into the jars. Ensure to leave some space between the liquid level and the top of the jar (between 1/2 and 1/4 inch) — enough to cover the beans.

Put the sterile lids and rings on the jars and tighten “finger tight”. This means enough to ensure there is no leakage, but don’t force the rings on too tight. 

Processing the beans

Stand the jars of beans upright in the pot. Ensure that the water level is up over the jar tops. It’s best to put a rack or some kind of elevation between the jars and the pot bottom. It’s not entirely necessary and I have processed beans without a rack many times. Bring to a boil and process for the recommended time for your altitude.

0-1000 ft. – 5 minutes

1001-6000 ft. – 10 minutes

Above 6000 ft. – 15 minutes

Remove from the hot water bath and allow to cool on the counter overnight. You will hear the characteristic “pop” of the lids as they vacuum closed as they cool. Once cooled, you can tighten the rings again to ensure a tight fit.

Let sit for 14 days before using. Store in a cool, dry place.

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