Pickled Three Bean Salad 4 1/2 cups slice 1 1/2" green beans 4 1/2 cups slice 1 1/2" yellow wax beans 1 lb lima beans or garbanzos (I substituted a combination of kidney & garbanzo weighing a total of 1 lb.) 2 cups sliced celery (3/4 inch) 1 2/3 cups sliced onion (1/4 inch) 1 cup diced red bell pepper (omitted) Boiling water 2 1/2 cups sugar 1 T. mustard seeds 1 t. celery seeds 4 t. kosher, pickling or canning salt 3 cups white vinegar 1 1/4 cups water Prepare jars and lids. In a large stainless steel saucepan, combine green and yellow beans, lima beans, celery, onions and red peppers. Add boiling water to cover and bring to a boil over medium high heat. Reduce and heat and boil gently for 5 minutes until vegetables are heated through. Drain hot vegetable immediately and pack into hot jars leaving 1/2" headspace. Meanwhile, In a separate stainless steel saucepan, combine sugar, mustard seeds, celery seeds, salt, vinegar, and water. Bring to a boil over medium high heat, stirring until sugar dissolves. Reduce heat and boil gently for 5 minutes until spices have infused the liquid. Ladle hot pickling liquid into jars to cover vegetables, leaving 1/2 inch headspace. Remove air bubbles and fill with liquid to adjust. Wipe rim and add hot lids and rings. Process in water bath for 15 minutes at a full boil
Posted on: Mon, 30 Sep 2013 02:53:42 +0000
Trending Topics
Recently Viewed Topics
© 2015