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Pickled Three Bean Salad

on September 2, 2013

pickled_3_bean_salad

 
three_bean_salad


Green Beans need to be preserved using a pressure cooker but when making Pickled Three Bean Salad the acid in the vinegar makes the green beans pickle and can be bottled using a boiling water canner.
Canning instructions and equipment have changed over the years. Follow up-to-date canning instructions from a reliable source such as USDA Canning Guide

The instructions to make Pickled Three Bean Salad can be found on page 6-14 Click on this Link

    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%)
    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.  Remove any of the beans that have a split skin or are mashed.  If these broken beans are not removed they will make the juice cloudy.     

Rinse and drain garbanzo beans.  Any skins that are loose should be removed. 
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 jars with solids. Add hot liquid, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Pickled Three Bean Salad in a boiling-water canner.

Process Time at Altitudes of

Style of Pack

Jar Size

0 – 1,000 ft

1,001 – 6,000 ft

Above 6,000 ft

Raw

Pints

15 min

20 min

25 min

Click for Printable Pickled Three Bean Salad Recipe

 

Nutrition details

 
Amount Per 1/2 cup Serving

Calories 154
Total Fat 5.1 g
Cholesterol 0 mg
Sodium 272 mgPotassium 206 mg
Total Carbohydrate 9.3 g
Dietary Fiber 3.7 g
Sugars 0.8 g
Protein 5.1 g

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Average rating:  
 1 reviews

We took a bottle of the Three Bean Salad on a picnic. It was so nice to have the salad ready in the cooler and it was already to eat. The recipe is very good. Thanks for sharing.


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