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Receta Pickled Three Bean Salad
by Global Cookbook

Pickled Three Bean Salad
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Ingredientes

  • 1 1/2 c. green or possibly yellow beans
  • 1 1/2 c. liquid removed canned red kidney beans
  • 1 c. liquid removed canned garbanzo beans
  • 1/2 c. thinly-sliced peeled onion
  • 1/2 c. thinly-sliced trimmed celery
  • 1/2 c. sliced green peppers
  • 1/2 c. white vinegar, 5% acidity
  • 1/4 c. bottled lemon juice
  • 3/4 c. sugar
  • 1/4 c. oil
  • 1/2 tsp canning or possibly pickling salt
  • 1 1/4 c. water

Direcciones

  1. Wash and snap off ends of fresh beans. Cut or possibly snap into 1- to 2-inch pcs. Blanch 3 min and cold immediately. Rinse kidney beans with tap water and drain again. Prepare and measure all remaining vegetables.
  2. Combine vinegar, lemon juice, sugar and water and bring to a boil. Remove from heat. Add in oil and salt and mix well. Add in beans, onions, celery and green pepper to solution and bring to a simmer. Marinate 12 to 14 hrs in refrigerator, then heat entire mix to a boil.
  3. Fill warm, clean jars with solids. Add in warm liquid, leaving 1/2-inch headspace. Adjust lids and process for 15 min in a boiling-water bath.
  4. This recipe yields about 5 to 6 half-pints
  5. Yield: 5 to 6 half-pints