Pickled Three-Bean Salad

Gather

Ingredients

• 1½ cups cut, blanched green or yellow beans
• 1½ cups canned drained kidney beans
• 1 cup canned drained garbanzo beans
• ½ cup sliced onion
• ½ cup sliced celery
• ½ cup sliced green pepper
• ½ cup white vinegar (5%)
• ¼ cup bottled lemon juice
• ¾ cup sugar
• ¼ cup oil
• ½ tsp canning salt
• 1¼ cups water

Preserve

Instructions

1. 01

   Blanch fresh beans 3 minutes and cool. Rinse and drain canned beans; prepare vegetables.

2. 02

   Boil vinegar, lemon juice, sugar, and water. Remove from heat; mix in oil and salt, then add vegetables.

3. 03

   Bring to a simmer and fill hot half-pint or pint jars, leaving ½-inch headspace.

4. 04

   In a boiling-water canner, process 15 minutes.
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