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Canning Pickled Three-Bean Salad


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Canning Pickled Three-Bean Salad

  • 1 1/2 cups cut and blanched green or yellow beans (prepared as below)
  • 1 1/2 cups canned, drained, red kidney beans
  • 1 cup canned, drained garbanzo beans
  • 1/2 cup peeled and thinly sliced onion (about 1 medium onion)
  • 1/2 cup trimmed and thinly sliced celery (1-1/2 medium stalks)
  • 1/2 cup sliced green peppers (1/2 medium pepper)
  • 1/2 cup white vinegar (5 percent)
  • 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

Yield: About 5 to 6 half-pints

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Wash and snap off ends of fresh beans. Cut or snap into 1 to 2-inch pieces. Blanch 3 minutes and cool immediately. Rinse kidney beans with tap water and drain again. Prepare and measure all other vegetables. Combine vinegar, lemon juice, sugar, and water and bring to a boil. Remove from heat. Add oil and salt and mix well. Add beans, onions, celery, and green pepper to solution and bring to a simmer. Marinate 12 to 14 hours in refrigerator, then heat entire mixture to a boil. Fill clean jars with solids. Add hot liquid, leaving 1/2 inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Three-Bean Salad in a boiling water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints or Pints 15 min 20 25



Relishes, Salads

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.