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Pickled Three-Bean Salad




Source of Recipe


Unknown


List of Ingredients




Pickled Three-Bean Salad


1-1/2 cups cut and blanched green or yellow beans
1-1/2 cups canned, drained, red kidney beans
1 cup canned, drained garbanzo beans
1/2 cup peeled and thinly sliced onion
1/2 cup trimmed and thinly sliced celery
1/2 cup sliced green peppers
1/2 cup white vinegar
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


Recipe




Wash and snap off ends of fresh beans.

Cut or snap into 1-2 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.

Using a wide mouthed funnel, fill clean jars with solids.

Add hot liquid, leaving 1/2 inch headspace.

Adjust lids and process.

Yield: About 5-6 pints