And here you thought you can’t can salad! This bean salad is a time-honoured crowd pleaser.
When you serve it, drain, then toss with a tablespoon of oil.
Easily doubled and tripled. This really is great to have on hand as a salad to take to parties, etc, at the last minute.
Jar size: Half-litre (1 US pint / 500 ml/ 16 oz)
Processing method: Water bath or steam canning
Yield: 5 x Half-litre (US pint) jars
Headspace: 2 cm (1/2 inch)
Processing time: 15 minutes (all jar sizes)
Yield: 5 x half-litre (US pint) jars
Serving size: 1 cup (250 g)
Fat: 2.3 g
- 750 ml white vinegar, 5% acidity or higher. (3 cups / 24 oz)
- 550 g white sugar (2½ cups / 20 oz) OR 3 teaspoons liquid stevia
- 1 tablespoon mustard seed
- 1 teaspoon celery seed
- 4 teaspoons pickling salt OR 4 teaspoons salt sub
- 300 ml water ( 1¼ cups / 10 oz)
- 700 g green beans (4½ cups / 1½ lbs. Cut into 4 cm / 1½ inch slices. Measurements after prep.)
- 700 g yellow beans (4½ cups / 1½ lbs. Cut into 4 cm / 1½ inch slices. Measurements after prep.)
- 200 g celery (About 2 cups, 7 oz in weight. About 3 stalks. Cut into 2 cm / ¾ inch pieces. Measurements after prep.)
- 250 g onion, sliced thinly (1⅔ cups, ½ lb, 1 large. Measurements after prep.)
- 150 g red bell pepper, diced (1 medium / 1 cup / 5 oz. Measured after seeding, coring. )
- 250 g cooked kidney beans, drained (1½ cups / ½ lb)
- 250 g cooked garbanzo beans (aka chickpeas), drained (1½ cups / ½ lb)
- Pickle Crisp (optional)
- Bay leaves (optional)
- Make the picking solution by combining in a large pot everything from the vinegar down to and including the water. Set aside.
- Prep the green beans, yellow beans, celery, onion and bell pepper. You can combine all in a large pot. Set aside.
- Put a large kettle or pot of water on to boil.
- Put the brine on a low burner to start simmering.
- Pour the water that you boiled over the veggies in their pot. Bring the veggie pot to a boil over medium high heat, then add the kidney and garbanzo beans and reduce to a gentler boil for 5 minutes.
- Drain the veggies.
- Divvy the drained veg mixture out among the jars.
- Leave 2 cm (1/2 inch) headspace.
- In each jar, also tuck a bay leaf (optional) and put ⅛th teaspoon Pickle Crisp (optional).
- Bring pickling mixture to a full boil, then turn off heat.
- Divvy the pickling solution out amongst the jars, leaving 2 cm (1/2 inch) headspace. If you are short of pickling solution, add a bit of white vinegar or bottled lemon juice (not water) directly to the jars that need it.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process jars for 15 minutes; increase time as needed for your altitude.
- Best after at least a month of jar time.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
For salt substitute, Herbamare Sodium-Free was used.
For stevia, Better Stevia liquid stevia was the stevia used.
More information about Sugar and Salt-Free Canning in general.
Australia and New Zealand vinegar strength special notes.
Pickled Three Bean Salad. In: Ball Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2014. Page 136.
Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Page 310.
- Swapped out 500 g (1 lb) lima beans and swapped in 250 g (1/2 lb) each of kidney and garbanzo beans
See also Pickled Three Bean Salad from the USDA at the National Center, which uses kidney and garbanzo beans, and adds oil.
How to make the original recipe
For the beans, instead of the kidney and garbanzo beans use 500 g (1 lb) fresh shelled Lima beans.
Serving size: 250 g / 1 cup
Sugar and salt-free version
Per 250 g / 1 cup: 226 calories, 220 mg sodium
Weight Watchers PointsPlus®: 1 cup (250 g), 5 points; 2 cups (500 g), 11 points.
* Nutrition info provided by http://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
* Better Stevia ® is a registered trademark of the NOW Foods Company.
* Herbamare ® is a registered trademark of the A. Vogel Corporation.
* Pickle Crisp ® is a registered trademark of the Jarden Corporation.