1 1/2cupscut (1 1/2") and blanched green or yellow beans
1 1/2cupscanned drained red kidney beans
1cupcanned, drained garbanzo beans
1/2cuppeeled and thinly sliced onion (1 medium)
1/2cuptrimmed and thinly slice celery (1 1/2 medium stalks)
1/2cupsliced green peppers (1/2 medium)
1/2cupwhite vinegar
1/4cupbottled lemon juice
3/4cupsugar
1/4cupvegetable oil (don't panic it will be fine)
1/2t.kosher, canning, or pickling salt
1 1/4cupswater
Instructions
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.