Ingredients Jump to Instructions ↓

  1. 1 1/2 cup Green or yellow beans (cut and blanched; prepared as below)

  2. 1 1/2 cup Canned red kidney beans (drained)

  3. 1 cup Canned garbanzo beans (drained) cup Thinly sliced onion cup Thinly sliced celery cup Sliced green peppers cup White vinegar (5 percent) cup Bottled lemon juice cup Sugar cup Oil teaspoon Canning or pickling salt

  4. 1 1/4 cup Water

  5. 1,001 - 6,000 ft:

  6. 20 min. Above

  7. 6,000 ft:

  8. 25 min.

Instructions Jump to Ingredients ↑

  1. 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.

  2. 9 (rev.

  3. 94) * Meal-Master format courtesy of Karen Mintzias


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