Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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
