Franklin County

   June 2009
 

Pickled three bean salad

● 1-1/2 pounds green beans
● 1-1/2 pounds wax beans
● 1 pound lima beans
● 2 cups sliced celery (about 3 stalks)
● 1/2 pound onion, sliced (about 1 large)
● 1 cup diced sweet red pepper (about 1 medium)
●  2-1/2 cups sugar
●  1 tablespoon mustard seed
●  1 teaspoon celery seed
●  4 teaspoons canning salt
●  3 cups vinegar
●  1-1/4 cups water

Wash beans, celery and pepper; drain. Cut green and wax beans into 1-1/2 inch pieces. Shell lima beans. Combine beans, celery, onion and pepper in a large saucepot. Cover with boiling water; cook 8 to 10   minutes. Drain; keep hot. Combine sugar, mustard seed, celery seed, salt, vinegar and water in a large saucepot. Bring to a boil. Reduce heat and simmer 15 minutes. Pack hot vegetables into hot jars, leaving 1/4-inch headspace. Ladle hot liquid over vegetables, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece lids. Process 15 minutes in a boiling water canner. 

Yields: approx. 5 pints

Source: Ball blue Book of Preserving^®  edition #32, published by: Jarden Home Brands, Ball corporation Muncie, Indiana 2008

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		University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08