Pickled Three Bean Salad

Ingredients:

  • 4 1/2 cups slice 1 1/2″ green beans
  • 4 1/2 cups slice 1 1/2″ yellow wax beans
  • 1 lb lima beans or garbanzos (I substituted a combination of kidney & garbanzo weighing a total of 1 lb.)
  • 2 cups sliced celery (3/4 inch)
  • 1 2/3 cups sliced onion (1/4 inch)
  • 1 cup diced red bell pepper (omitted)
  • Boiling water
  • 2 1/2 cups sugar
  • 1 T. mustard seeds
  • 1 t. celery seeds
  • 4 t. kosher, pickling or canning salt
  • 3 cups white vinegar
  • 1 1/4 cups water

Directions:

  1. Prepare jars and lids.
  2. In a large stainless steel saucepan, combine green and yellow beans, lima beans, celery, onions and red peppers. Add boiling water to cover and bring to a boil over medium high heat.
  3. Reduce and heat and boil gently for 5 minutes until vegetables are heated through.
  4. Drain hot vegetable immediately and pack into hot jars leaving 1/2″ head space.
  5. Meanwhile, In a separate stainless steel saucepan, combine sugar, mustard seeds, celery seeds, salt, vinegar, and water. Bring to a boil over medium high heat, stirring until sugar dissolves. Reduce heat and boil gently for 5 minutes until spices have infused the liquid.
  6. Ladle hot pickling liquid into jars to cover vegetables, leaving 1/2 inch head space. Remove air bubbles and fill with liquid to adjust. Wipe rim and add hot lids and rings. Process in water bath for 15 minutes at a full boil.

Source: Canning Homemade

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s