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Preparing and Canning Relishes

Pickled Three-Bean Salad

  • 1-1/2 cups cut and blanched green or yellow beans (prepared as below)
  • 1-1/2 cups canned, drained, red kidney beans
  • 1 cup canned, drained garbanzo beans
  • 1/2 cup peeled and thinly sliced onion (about 1 medium onion)
  • 1/2 cup trimmed and thinly sliced celery (1-1/2 medium stalks)
  • 1/2 cup sliced green peppers (1/2 medium pepper)
  • 1/2 cup white vinegar (5 percent)
  • 1/4 cup bottled lemon juice
  • 3/4 cup sugar
  • 1/4 cup oil
  • 1/2 tsp canning or pickling salt
  • 1-1/4 cups water

Yield: About 5 to 6 half-pints

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

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 solids. Add hot liquid, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Three-Bean Salad in a boiling water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints or Pints 15 min 20 25


This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.

Reviewed November 2009.

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