Articles & Recipes

Pickled Three-Bean Salad

August 26, 2018

In some circles, it is practically a tradition to have three-bean salad as part of a pot luck spread. This staple has a robust flavor that is unique. Having some on hand allows for easy preparation for any weeknight meal, long weekend or party!

Ingredients Makes five to six pint (500 mL) jars

41⁄2 cups sliced trimmed green beans (11⁄2-inch/4 cm slices) 1.125 L
41⁄2 cups sliced trimmed yellow wax beans (11⁄2-inch/4 cm slices) 1.125 mL
1 lb lima beans, shelled 500 g
2 cups sliced celery (3⁄4-inch/2 cm slices) 500 mL
12⁄3 cups sliced onions (1⁄4-inch/0.5 cm slices) 400 mL
1 cup diced seeded red bell pepper 250 mL
Boiling water
21⁄2 cups granulated sugar 625 mL
1 tbsp mustard seeds 15 mL
1 tsp celery seeds 5 mL
4 tsp pickling or canning salt 20 mL
3 cups white vinegar 750 mL
11⁄4 cups water 300 mL

Instructions

  1. Prepare canner, jars and lids.
  2. In a large stainless steel saucepan, combine green and yellow beans, lima beans, celery, onions and red pepper. Add boiling water to cover and bring to a boil over medium-high heat. Reduce heat and boil gently for 5 minutes, until vegetables are heated through.
  3. Meanwhile, in a separate stainless steel saucepan, combine sugar, mustard seeds, celery seeds, salt, vinegar and water. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and boil gently for 5 minutes, until spices have infused the liquid.
  4. Drain hot vegetables and pack into hot jars to within a generous 1⁄2 inch (1 cm) of top of jar. Ladle hot pickling liquid into jar to cover vegetables, leaving 1⁄2 inch (1 cm) headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot pickling liquid. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
  5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process jars for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

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