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LOCATION: Recipes >> Preserving >> 3 Bean Salad

Print this Recipe    3 Bean Salad

Pickled Three-Bean Salad

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
3 cups vinegar, 5% acidity
1 1/4 cups water
1 tablespoon mustard seed
1 teaspoon celery seed
4 teaspoons salt

Prepare home canning jars and lids according to manufacturer's
instructions.

Wash beans. Trim ends from green and wax beans and cut into 1 1/2
inch pieces. Shell lima beans. Combine beans, celery, pepper,
and onion in large saucepot. Cover with boiling water, cook 7 to
8 minutes. Drain. Bring sugar, mustard seed, salt, celery seed,
vinegar and water to a boil. Simmer 15 minutes. Add drained beans
mixture. Heat to a boil. Pack hot bean mixture into a hot jar,
leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic
spatula. Place lid on jar. Screw band down evenly and firmly.

Process 15 minutes in a boiling-water canner. Yield, about 5 pints.

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