Pickled Products

Pickled Three-Bean Salad

1½ cups cut and blanched green or yellow beans (prepared as follows)
1½ cups canned, drained red kidney beans
1 cup canned, drained garbanzo beans
½ cup peeled and thinly sliced onion (about 1 medium)
½ cup trimmed and thinly sliced celery (1½ medium stalks)
½ cup sliced green peppers (½ medium pepper)
½ cup white vinegar (5%)
¼ cup bottled lemon juice
¾ cup sugar
¼ cup oil
½ tsp. canning or pickling salt
1¼ 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. 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 hot solids. Add hot liquid, leaving a ½-inch headspace. Adjust lids and process.

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