[edit] Ingredients
1 ½ |
cups green or yellow beans |
1 ½ |
cups drained canned red kidney beans |
1 |
cup drained canned garbanzo beans |
½ |
cup thinly-sliced peeled onion |
½ |
cup thinly-sliced trimmed celery |
½ |
cup sliced green peppers |
½ |
cup white vinegar, 5% acidity |
¼ |
cup bottled lemon juice |
¾ |
cup sugar |
¼ |
cup oil |
½ |
teaspoon canning or pickling salt |
1 ¼ |
cups water |
[edit] Preparation
Step 1 |
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. |
Step 2 |
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. |
Step 3 |
Fill hot, clean jars with solids. Add hot liquid, leaving 1/2-inch headspace. Adjust lids and process for 15 minutes in a boiling-water bath. |
Step 4 |
This recipe yields about 5 to 6 half-pints |
Step 5 |
Yield: 5 to 6 half-pints |
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[edit] About Pickled Three-Bean Salad
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