Michigan State University Extension
Preserving Food Safely - 01600861
08/03/99

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


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