Pickled Three-Bean Salad

1-1/2 cups cut and blanched green or yellow beans
1-1/2 cups canned, drained, red kidney beans
1 cup canned, drained garbanzo beans
1/2 cup peeled and thinly sliced onion
1/2 cup trimmed and thinly sliced celery
1/2 cup sliced green peppers
1/2 cup white vinegar
1/4 cup bottled lemon juice
3/4 cup sugar
1/4 cup oil
1/2 tsp canning or pickling salt
1-1/4 cups water

Wash and snap off ends of fresh beans. Cut or snap into 1-2 inch pieces. Blanch 3 minutes and cool immediately. Rinse kidney beans wit 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 oil and salt and mix well. Add beans, onions, celery, and green pepper to solution and bring to a simmer. Marinate 12 to 14 hours in refrigerator, then heat entire mixture to a boil.

Using a wide mouthed funnel, fill clean jars with solids. Add hot liquid, leaving 1/2 inch headspace. Adjust lids and process. Makes About 5-6 pints