1 1/2 c  Green or yellow beans
-(cut and blanched;
- prepared as below)
1 1/2 c  Canned red kidney beans
-(drained)
1 c  Canned garbanzo beans
-(drained)
1/2 c  Thinly sliced onion
1/2 c  Thinly sliced celery
1/2 c  Sliced green peppers
1/2 c  White vinegar (5 percent)
1/4 c  Bottled lemon juice
3/4 c  Sugar
1/4 c  Oil
1/2 ts Canning or pickling salt
1 1/4 c  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 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) * format
courtesy of