Extension > Food > Food Safety > Preserving and preparing > Vegetables and herbs > Pickled three-bean salad
Pickled three-bean salad
Recommended Processes
Boiling water bath
Half pints or pints, 20 minutes
Ingredients
- 1½ cups cut and blanched green or yellow beans (prepared as follows)
- 1½ cups canned, drained red kidney beans
- 1 cup canned, drained garbanzo beans
- ½ cup peeled and thinly sliced onion (about 1 medium)
- ½ cup trimmed and thinly sliced celery (1½ medium stalks)
- ½ cup sliced green peppers (½ medium pepper)
- ½ cup white vinegar (5%)
- ¼ cup bottled lemon juice
- ¾ cup sugar
- ¼ cup oil
- ½ tsp. canning or pickling salt
- 1¼ cups 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 hot solids. Add hot liquid, leaving a ½-inch headspace. Adjust lids and process.
Reviewed by Suzanne Driessen, University of Minnesota Extension educator, 2010.
Contact the Food Safety team: 
Thoughts on our website? 
