Cooking Recipe Pickled Three-Bean Salad
Recipe Ingredients
Directions
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 clean jars with solids. Add hot liquid,
leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.
Table 1. Recommended process time for Pickled Three-Bean Salad in a
boiling water canner.
Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at
Altitudes of 0 - 1,000 ft: 15 min.
1,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias