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
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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.
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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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.
Hey Stacy! I recently canned quarts of “3 bean salad” with yellow wax, green beans, onion, green and banana peppers, garbanzo and white beans, carrots and a few beets left over from pickled beets. It turned a lovely pinkish purple. I will be using this recipe for garden odds and ends. Yummy!
After reading your comment I think the beets and carrots are what turned the salad a pinkish purple color. Its best to follow a tested recipe because vegetables have different processing times and you want to make sure there is enough vinegar in a pickle recipe. 🙂