*  Exported from  MasterCook  *

                         PICKLED THREE-BEAN SALAD

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Salads                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   c            Green or yellow beans
                        -(cut and blanched
                        - prepared as below)
   1 1/2   c            Canned red kidney beans
                        -(drained)
   1       c            Canned garbanzo beans
                        -(drained)
     1/2   c            Thinly sliced onion
     1/2   c            Thinly sliced celery
     1/2   c            Sliced green peppers
     1/2   c            White vinegar (5 percent)
     1/4   c            Bottled lemon juice
     3/4   c            Sugar
     1/4   c            Oil
     1/2   ts           Canning or pickling salt
   1 1/4   c            Water

  Yield: About 5 to 6 half-pints
  
  Procedure: Wash and snap off ends of fresh beans. Cut
  or snap into 1- to 2-inch pieces. Blanch 3 minutes and
  cool immediately. 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 oil
  and salt and mix well. Add beans, onions, celery, and
  green pepper to solution and bring to a simmer.
  Marinate 12 to 14 hours in refrigerator, then heat
  entire mixture to a boil. Fill clean jars with solids.
  Add hot liquid, leaving 1/2-inch headspace.
  
  Adjust lids and process according to the
  recommendations in Table 1.
  
  Table 1. Recommended process time for Pickled
  Three-Bean Salad in a boiling water canner.
  
  Style of Pack: Hot.  Jar Size: Half-pints or Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                         1,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias

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