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Extension > Food > Food Safety > Preserving and Preparing > Vegetables and Herbs > Pickled Three-Bean Salad

Vegetables and Herbs

Pickled Three-Bean Salad

William Schafer, Food Technologist — Department of Food Science and Nutrition

Reviewed 2014 by Deb Botzek-Linn, Extension Educator — Food Safety.

Recommended Processes

Boiling water bath
Half pints or pints, 20 minutes

Ingredients

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 20 minutes in a boiling water bath.

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