Pickled three-bean salad

Yield: 5 Half-pints

Measure Ingredient
1½ cup Green or yellow beans (cut and blanched; prepared as below)
1½ cup Canned red kidney beans (drained)
1 cup Canned garbanzo beans (drained)
½ cup Thinly sliced onion
½ cup Thinly sliced celery
½ cup Sliced green peppers
½ cup White vinegar (5 percent)
¼ cup Bottled lemon juice
¾ cup Sugar
¼ cup Oil
½ teaspoon Canning or pickling salt
1¼ cup Water
1,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

Yield: About 5 to 6 half-pints

Procedure: Wash and snap off ends of fresh beans. Cut or snap into 1- to 2-inch pieces. Blanch 3 minutes and cool immediately. Rinse kidney beans with tap water and drain again. Prepare and measure all other vegetables. Combine vinegar, lemon juice, sugar, and water and bring to a boil. Remove from heat. Add oil and salt and mix well. Add beans, onions, celery, and green pepper to solution and bring to a simmer. Marinate 12 to 14 hours in refrigerator, then heat entire mixture to a boil. Fill clean jars with solids. Add hot liquid, leaving ½-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Three-Bean Salad in a boiling water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min.

======================================================= === * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

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