Pickled three-bean salad
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Pickled three-bean salad
  Salad    Canning    Vegetables  
Last updated 6/12/2012 1:17:56 AM. Recipe ID 48534. Report a problem with this recipe.
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      Title: Pickled three-bean salad
 Categories: Canning, Salads, Vegetables
      Yield: 5 Half-pints
  1 1/2 c  Green or yellow beans
           -(cut and blanched;
           - prepared as below)
  1 1/2 c  Canned red kidney beans
      1 c  Canned garbanzo beans
    1/2 c  Thinly sliced onion
    1/2 c  Thinly sliced celery
    1/2 c  Sliced green peppers
    1/2 c  White vinegar (5 percent)
    1/4 c  Bottled lemon juice
    3/4 c  Sugar
    1/4 c  Oil
    1/2 ts Canning or pickling salt
  1 1/4 c  Water
  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 1/2-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.
                         1,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  ======================================================= === * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias

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Recipe ID 48534 (Apr 03, 2005)

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