6 C. green beans (or mix of green and yellow Beans)
\n6 C. cooked red beans (or mix of kidney, navy, pinto, etc)
\n4 C. cooked garbanzo beans
\n1 large sweet onion, peeled and sliced thin
\n1 C. diced Celery
\n2 large green peppers, seeded and sliced (or red or yellow or even mix with a little hot pepper)
\n2 C. white vinegar
\n1 C. lemon juice
\n3 C. sugar
\n1 C. oil
\n1 tsp. Mustard Seed
\n1 tsp. Celery Seed
\n2 tsp. canning salt
\n5 C. water<\/p>\n
Wash green beans, snap off ends and cut into 1 to 2 inch pieces. Blanch and cool immediately. (Not really necessary, but will set the color better.) Prepare and set aside all other veggies. In a large stock pot, combine vinegar, lemon juice, sugar and water. Bring this to a boil and remove from heat. Add the oil, and salt, mix well. Add beans, onions, and green pepper to the mix and bring to a simmer. Marinate for 12 to 14 hours in the refrigerator. When marinating is over, heat entire mixture to a boil. Fill clean jars with the mixture. Add any amount of the hot liquid necessary to bring the level of the jars to \u00c2\u00bd inch from the top. Put clean lids and rings on and process in a boiling water bath for 30 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
6 C. green beans (or mix of green and yellow Beans) 6 C. cooked red beans (or mix of kidney, navy, pinto, etc) 4 C. cooked garbanzo beans 1 large sweet onion, peeled and sliced thin 1 C. diced Celery 2 large green peppers, seeded and sliced (or red or yellow or even mix with a little hot pepper) 2 C. white vinegar 1 C. lemon juice 3 C. sugar 1 C. oil 1 tsp. Mustard Seed 1 tsp. Celery…<\/p>\n