LOCATION: Recipes >> Preserving >> 3 Bean Salad
|
 |
|
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.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
