Three Bean Salad

Three Bean Salad 

Yield: 4-5 pints

Water bath or Steam Can

Ingredients: 

1.5 Pounds Green Beans, washed and trimmed

3 stalks of celery, washed and sliced

1 medium onion, thinly sliced

1 large red bell pepper, washed and sliced

2 cups of kidney beans, drained and rinsed 

1 cup of  Chickpeas

Red pepper flake (optional) 

Brine: 

1 1/2 cups white vinegar, 5% acidity or higher

​1 1/4 cups white sugar 

2 teaspoons mustard seed 

1/2 teaspoon celery seed 

2 teaspoons pickling salt 

3/4 cup of water 

Directions: 

 Clean and cut all your vegetables, set aside.  

Make your brine, bring to a boil and stir until all sugar is dissolved.  Reduce to a simmer.  

In a separate pot, add all your vegetables & beans along with fresh water and bring just to a boil, reduce heat to medium and let vegetables cook about 5 minutes. Don't overcook the vegetable mixture or your softer beans might start breaking down.  

When vegetables are done, drain and divide vegetables up between 4-5 clean pint jars to a 1" headspace. Top each pint with hot brine to a 1/2" headspace. 

Process in a boiling water bath or atmospheric steam canner 15 minutes, 

Adapted from 

https://www.canningandcookingathome.com/dianes-blog/dianes-two-bean-salad