Pickled Three-Bean Salad — NCHFP
A tested NCHFP boiling-water canning recipe for pickled three-bean salad.
Ingredients
Ingredients
- 1 1/2 cups green or yellow beans cut and blanched
- 1 1/2 cups canned red kidney beans drained
- 1 cup canned garbanzo beans drained
- 1/2 cup onion thinly sliced
- 1/2 cup celery thinly sliced
- 1/2 cup green pepper sliced
- 1/2 cup white vinegar 5% acidity
- 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
Equipment
- Boiling-water canner
- Canning jars Five to six half-pint jars
Directions
Instructions
- Prepare hot jars and lids. Blanch fresh green or yellow beans for 3 minutes and cool. Rinse and drain the canned kidney and garbanzo beans.
- Combine vinegar, bottled lemon juice, sugar, and water; bring to a boil. Remove from heat and add oil and salt.
- Add all vegetables and beans to the hot marinade and simmer briefly. Transfer the mixture to a nonreactive container, cover, and refrigerate for 12 to 14 hours.
- Return the entire mixture to a pot and bring to a boil. Pack solids into hot half-pint or pint jars and cover with hot liquid, leaving 1/2-inch headspace. Remove bubbles, adjust headspace, wipe rims, and apply lids.
- Process half-pints or pints for 15 minutes at 0–1,000 ft, 20 minutes at 1,001–6,000 ft, or 25 minutes above 6,000 ft. Cool 12 to 24 hours and check seals.
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Recipe Notes
Safety status: research-tested NCHFP recipe. Use bottled lemon juice and 5% white vinegar. Keep the 12-to-14-hour refrigerated marination step. Adapted from the USDA Complete Guide to Home Canning, revised 2015. Source accessed September 12, 2026.
Exact source: https://nchfp.uga.edu/how/pickle/relishes-salads/pickled-three-bean-salad/