Pickled White Kidney Beans

Pickled white kidney beans are the perfect accompaniment for burgers, sandwiches, or charcuterie boards!

Course Appetizer, Side Dish, Snack

Key Ingredient Beans

Dietary Need Gluten Free, Vegetarian

Prep Time 10

Total Time 10

Servings cups (675 mL)

Calories 69

1 can (19 oz/540 mL) white kidney beans, drained & rinsed (yields 2 cups/500 mL cooked beans)
1 cup (250 mL) thinly sliced red cabbage
1 small jalapeno pepper, thinly sliced
1 cup (250 mL) red wine vinegar
1/4 cup (60 mL) sugar or honey
1/4 cup (60 mL) water
3 cloves garlic, minced
1/2 tsp (2 mL) ground cumin
1 tsp (5 mL) salt

Combine beans, cabbage and jalapeno in a bowl. Set aside.
In a small saucepan, combine vinegar, sugar or honey, water, garlic, cumin and salt. Simmer gently until sugar and salt dissolve. Remove from heat.
Spoon bean mixture into 2 - 2 cup (500 mL) mason jars. Pour vinegar mixture beans in the jars and gently stir to combine. Cover with jar lids.
Set aside to cool for at least 1 hour.
Once cooled, the pickled mixture can be enjoyed immediately or stored in the fridge for up to one week. These pickled beans take on a vibrant pink tint from the cabbage as they sit!

Want more heat? Include the seeds of the jalapeno pepper. Omit the seeds for less heat!
Wear latex or rubber gloves when handling the jalapeno pepper as the oils and seeds in a jalapeno can irritate your skin. Make sure you avoid touching your eyes, nose or mouth to prevent any irritation, and wash your hands with soap and water when you are done working with the pepper.