Pickled Three-Bean Salad

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Try this Pickled Three-Bean Salad recipe, or contribute your own.


1/2 c Thinly sliced celery
1/2 ts Canning or pickling salt
1 c Canned garbanzo beans
1/2 c Thinly sliced onion
1 1/2 c Canned red kidney beans
1 1/4 c Water
1/2 c White vinegar (5 percent)
3/4 c Sugar
1/4 c Vegetable oil
1/4 c Bottled lemon juice
1/2 c Sliced green peppers
1 1/2 c Green or yellow beans

Original recipe makes 5 Half-pints



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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