Pickled Three Bean Salad By Ball Canning Recipes

PICKLED THREE-BEAN SALAD

Pickled Three-Bean Salad image

If you like bean salad, this is a great canning recipe that allows you to keep it on your shelf all year long!

Provided by BHG Test Kitchen

Time 1h30m

Number Of Ingredients 13

Ingredients

4 cup water
8 ounce dried black-eyed peas (1 1/4 cups)*, rinsed
12 ounce fresh green beans, trimmed and cut into 2-inch pieces (3 1/2 cups)
1.75 cup cider vinegar
1.5 cup sugar
1.5 cup water
0.75 cup bottled lemon juice
0.5 cup olive oil
1 teaspoon salt
1.5 cup frozen shelled edamame (sweet soybeans)
1 medium yellow sweet pepper, chopped (3/4 cup)
1 medium red onion, thinly sliced (1/2 cup)
2 cloves garlic, minced

Steps:

In a large pot bring 4 cups water and black-eyed peas to boiling. Reduce heat and simmer, covered, 45 to 60 minutes or until tender. Drain; rinse with cold water and drain again.
In the large pot bring 4 cups fresh water to boiling. Add green beans. Boil gently, uncovered, for 3 minutes. Drain; rinse with cold water and drain again.
In the large pot stir together vinegar, sugar, 1 1/2 cups water, lemon juice, oil, and salt. Bring to boiling, stirring to dissolve sugar. Stir in black-eyed peas, green beans, edamame, sweet pepper, onion, and garlic. Return to boiling; remove from heat.
Ladle solids into ten hot sterilized half-pint or five pint canning jars (see tips, page xx), leaving 1/2-inch headspace. Add hot liquid to jars, maintaining 1/2-inch headspace. Remove air bubbles. Wipe jar rims and adjust lids and screw bands.
Process in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove to wire racks to cool completely.

Nutrition Facts : Calories 35 kcal, Carbohydrate 5 g, Protein 1 g, Sodium 34 mg, Sugar 3 g, Fat 1 g, UnsaturatedFat 0 g

PICKLED THREE-BEAN SALAD

Pickled Three-Bean Salad image

Pickled Three-Bean Salad

Provided by Canning Homemade

Categories Salad

Time P1DT1h10m

Yield 40

Number Of Ingredients 12

Ingredients

1 1/2 cups cut (1 1/2") and blanched green or yellow beans
1 1/2 cups canned drained red kidney beans
1 cup canned, drained garbanzo beans
1/2 cup peeled and thinly sliced onion (1 medium)
1/2 cup trimmed and thinly slice celery (1 1/2 medium stalks)
1/2 cup sliced green peppers (1/2 medium)
1/2 cup white vinegar
1/4 cup bottled lemon juice
3/4 cup sugar
1/4 cup vegetable oil (don't panic it will be fine)
1/2 t. kosher, canning, or pickling salt
1 1/4 cups water

Steps:

Yield 5 to 6 pints
Wash and snap off ends of fresh beans. Blanch 2 minutes and cool immediately in ice bath. 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 salt and oil mix well. Add beans, onions, celery, and green peppers to solution and bring to a simmer. Cool and put into fridge for 12 to 14 hours then heat entire mixture to a boil.
Fill hot jars with solids. Add hot liquid, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process in a water bath for 15 minutes at a full boil.

PICKLED BEAN SALAD

Pickled Bean Salad image

Very sweet and tangy. A good salad recipe to have around for an easy side or to take to potluck dinner.

Provided by SmHerndon

Categories Vegetable

Time 5m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (10 ounce) can wax beans
1 (10 ounce) can kidney beans
1 (10 ounce) can green beans
1 onion, sliced
1/3 cup oil
1/2 cup vinegar
3/4 cup sugar

Steps:

Drain the three cans of beans very well. Add to bowl with sliced onion. Mix together oil, vinegar and sugar. Add to beans and onions; stir.

Nutrition Facts : Calories 283, Fat 12.5, SaturatedFat 1.6, Sodium 146.5, Carbohydrate 40.5, Fiber 5.5, Sugar 27.3, Protein 4.4

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