Ingredients

• 4½ cups sliced, trimmed green beans
• 4½ cups sliced, trimmed yellow wax beans
• 1 lb Lima beans, shelled
• 1 lb kidney beans
• 6 lbs small cucumbers
• 2 cups sliced celery
• 1 cup sliced onions
• 1 cup diced, seeded red bell pepper
• 2½ cups sugar
• 1 Tbs mustard seeds
• 1 tsp celery seeds
• 4 tsp canning salt
• 3 cups white vinegar

Directions

1. Combine green and yellow beans, lima beans, kidney beans, celery, onions and red pepper in a large stainless steel saucepan.
2. Add boiling water to cover and bring to a boil over medium-high heat. Reduce heat and boil gently for 5 minutes, until vegetables are heated through.
3. Combine sugar, mustard seeds, celery seeds, salt, vinegar and water in a separate stainless steel saucepan.
4. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and boil gently for 5 minutes, until spices have infused the liquid.
5. Drain hot vegetables and pack into hot jars leaving ½" headspace. Ladle hot pickling liquid into jar to cover vegetables leaving ½" headspace. Remove air bubbles.
6. Wipe, lid and ring.
7. Process jars in a boiling water canner for 15 minutes.