Pickled three-bean salad
5 Half-pints
Ingredients
| Quantity | 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. | ||
Directions
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