Free Recipe Pickled Three-Bean Salad
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Pickled Three-Bean Salad Recipe
1-1/2 c Green or yellow beans
-(cut and blanched;
– prepared as below)
1-1/2 c Canned red kidney beans
-(drained)
1 c Canned garbanzo beans
-(drained)
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
Pickled Three-Bean Salad Preparation
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 From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 5
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