Pickled Three-Bean Salad is a great way to use up the end of your green or wax bean harvest. You combine the beans with canned kidney and garbanzo beans plus onion, celery, and green peppers in a sweet lemon-vinegar brine. Do the prep work the night before, let it marinate overnight, and can the salad in the morning. Double the recipe for pint jars. It’s not too sweet nor too vinegary like some bean salads can be and is a fast addition to a cookout/barbecue or any meal.
Find the recipe and canning instructions on the National Center for Home Food Preservation website.
