Pickled Three-Bean Salad Recipe for Canning
Three bean salad is a well loved dish. But why make it fresh each
time? Can your own and you will have it on hand for quick suppers,
church fellowship dinners or picnics. It makes a perfect Christmas
gift as well.
Three Bean Salad Recipe
Ingredients:
- 1 1/2 pounds green beans
- 1 1/2 pounds wax beans
- 1 pound lima beans
- 2 cups sliced celery (about 3 stalks)
- 1 (8-ounce) onion, sliced
- 1 cup diced sweet red pepper (about 1 medium)
- 2 1/2 cups sugar (this can be reduced to taste)
- 3 cups vinegar, 5% acidity
- 1 1/4 cups water
- 1 tablespoon mustard seed
- 1 teaspoon celery seed
- 4 teaspoons salt
Directions:
- Prepare your jars and lids for canning.
- Wash beans. Trim ends from green and wax beans and cut into pieces about 1
inch long. Shell the lima beans.
- Combine beans, celery, pepper, and onion in large pan. Cover with boiling
water, cook 7 to 8 minutes. Drain.
- Bring sugar, mustard seed, salt, celery seed, vinegar and water to a boil in a
separate pan. Simmer this for 15 minutes.
- Pack hot bean mix into jars leaving 1/2 inch headspace. Ladle hot pickle
broth into the jars. Again leaving 1/2 inch headspace.
- Wipe rims. Place lid on jar. Screw band down tightly.
Process 15 minutes in a boiling-water canner.
Yield: 5 - 6 pints
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