Pickled Three-Bean Salad


Quantity: 5 to 6 half-pints

Jar size: Half-pints or pints


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


1. Wash and snap off ends of fresh beans. Cut or snap into 1- to 2-inch pieces.

2. Blanch 3 minutes and cool immediately.

3. Rinse kidney beans with tap water and drain again.

4. Prepare and measure all other vegetables.

5. Combine vinegar, lemon juice, sugar, and water and bring to a boil. Remove from heat.

6. Add oil and salt and mix well.

7. Add beans, onions, celery, and green pepper to solution and bring to a simmer.

8. Marinate 12 to 14 hours in refrigerator, then heat entire mixture to a boil.

9. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

10. Fill clean jars with solids. Add hot liquid, leaving 1/2-inch headspace.

11. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

12. Adjust lids and process jars immediately in a boiling water canner according to the recommendations.

13. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


Half-pints or Pints

15 min

20 min

25 min


Source: The National Center for Home Food Preservation