Pickled Three-Bean Salad

Pickled Three-Bean Salad
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Prep Time 10 mins
Cook Time 1 d 1 hr
Total Time 1 d 1 hr 10 mins
Course Salad
Cuisine American
Servings 40


  • 1 1/2 cups cut (1 1/2") and blanched green or yellow beans
  • 1 1/2 cups canned drained red kidney beans
  • 1 cup canned, drained garbanzo beans
  • 1/2 cup peeled and thinly sliced onion (1 medium)
  • 1/2 cup trimmed and thinly slice celery (1 1/2 medium stalks)
  • 1/2 cup sliced green peppers (1/2 medium)
  • 1/2 cup white vinegar¬†
  • 1/4 cup bottled lemon juice
  • 3/4 cup sugar
  • 1/4 cup vegetable¬† oil (don't panic it will be fine)
  • 1/2 t. kosher, canning, or pickling salt
  • 1 1/4 cups water


  • Yield 5 to 6 pints
  • Wash and snap off ends of fresh beans. Blanch 2 minutes and cool immediately in ice bath. 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 salt and oil mix well. Add beans, onions, celery, and green peppers to solution and bring to a simmer. Cool and put into fridge for 12 to 14 hours then heat entire mixture to a boil.
  • Fill hot jars with solids. Add hot liquid, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process in a water bath for 15 minutes at a full boil.
Keyword Pickled Three-Bean Salad