Michigan State University Extension
Preserving Food Safely - 01600861
10/13/97

### PICKLED THREE-BEAN SALAD

    1-1/2
    cups cut and blanched green or yellow beans

    (prepared as below)

    1-1/2
    cups canned, drained, red kidney beans

    1
    cup canned, drained garbanzo beans

    1/2
    cup peeled and thinly sliced onion

    (about 1 medium onion)

    1/2
    cup trimmed and thinly sliced celery

    (1-1/2 medium stalks)

    1/2
    cup sliced green peppers (1/2 medium pepper)

    1/2
    cup white vinegar (5% acidity)

    1/4
    cup bottled lemon juice

    3/4
    cup sugar

    1/4
    cup oil

    1/2
    tsp. canning or pickling salt

    1-1/4
    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 hot,  clean  jars  with

    solids.
     Add hot liquid, leaving 1/2-inch headspace.  Adjust

    lids
    and process.

            RECOMMENDED PROCESS TIMES FOR PICKLED THREE-

              BEAN SALAD IN A BOILING-WATER CANNER

                        Process Times at Altitudes of

    Style

    of
          Jar        0-           1001-           6001-

    Pack
        Size       1000 ft.     6000 ft.        8000 ft.

    Hot
      Half-pints    15 min.      20 min.         25 min.

    Hot
      Pints         15           20              25

##### Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

###### This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.