Pickled Beans or Sauerkraut

Drain the pickled beans, reserving enough brine to dress the relish.

Toss beans with sauerkraut, onion, carrot ribbons, mustard seed, dill, and peppercorns.

Whisk reserved brine with sugar and oil until the sugar dissolves.

Spoon the dressing over the vegetables and chill until very cold.

Serve as a relish, lifting the vegetables from excess brine with a slotted spoon.