Pickled Three Bean Salad

4 1/2 cups slice 1 1/2" green beans
4 1/2 cups slice 1 1/2" yellow wax beans
1 lb lima beans or garbanzos
      (I substituted a combination of kidney & garbanzo weighing a total of 1 lb.)
2 cups sliced celery (3/4 inch)
1 2/3 cups sliced onion (1/4 inch)
1 cup diced red bell pepper (omitted)
Boiling water
2 1/2 cups sugar
1 T. mustard seeds
1 t. celery seeds
4 t. kosher, pickling or canning salt
3 cups white vinegar
1 1/4 cups water

Prepare jars and lids. In a large stainless steel saucepan, combine green and yellow beans, lima beans, celery, onions and red peppers. Add boiling water to cover and bring to a boil over medium high heat. Reduce and heat and boil gently for 5 minutes until vegetables are heated through. Drain hot vegetable immediately and pack into hot jars leaving 1/2" headspace.


Meanwhile, In a separate stainless steel saucepan, combine sugar, mustard seeds, celery seeds, salt, vinegar, and water. Bring to a boil over medium high heat, stirring until sugar dissolves. Reduce heat and boil gently for 5 minutes until spices have infused the liquid.

Ladle hot pickling liquid into jars to cover vegetables, leaving 1/2 inch headspace. Remove air bubbles and fill with liquid to adjust. Wipe rim and add hot lids and rings. Process in water bath for 15 minutes at a full boil.

 recipe come from the USDA Complete Guide to Home Canning - June 2006