Delicious 3 Bean Salad - Canning
This refreshing pickled 3 bean salad recipe is the perfect flavor combination. It is tangy but not overly sweet.
Servings 11 pints
Calories 170kcal
Ingredients
- 9 cups fresh beans washed, trimmed, cut, and steamed
- 3 cups garbanzo beans cooked, or 2-15 oz cans
- 3 cups kidney beans cooked, or 2-15 oz cans
- 2 cups celery sliced
- 1½ cups onion sliced
- 1 cup red bell pepper diced and seeded
Brine
- 3½ cup white sugar
- 2 tbsp. mustard seed
- 2 tsp. celery seed
- 2½ tbsp. pickling salt
- 6 cups white vinegar
- 2½ cups water
Instructions
- Prepare jars, water bath canner, and lids.
- Place beans and vegetables in a large stockpot.
- Add enough hot water to cover and let sit while preparing the brine.
- Add all the brine ingredients to a medium pot. Bring mixture to boil, stirring to dissolve sugar. Reduce heat and gently boil for 5 minutes.
- Drain the vegetables and pack them into sterilized canning jars, leave ½-inch headspace.
- Pour hot brine into jar, maintaining the ½-inch headspace.
- Remove bubbles with a skewer and stirring jar contents slightly. Add more brine if needed.
- Wipe brim, place lid on top and screw on band to finger tight.
- Process in waterbath canner for 15 minutes. Shut off heat and let sit for 5 minutes before removing from canner.
Nutrition
Serving: 0.5cup | Calories: 170kcal | Carbohydrates: 35g | Protein: 7g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 813mg | Potassium: 305mg | Fiber: 6g | Sugar: 18g
