Pickled Three bean Salad

Ingredients

1 1/2 pound green beans
1 1/2 pound wax beans
1 pound lima beans
2 cups sliced celery (about 3 stalks)
1 (8-ounce) onion, sliced
1 cup diced sweet red pepper (about 1 medium)
2 1/2 cups sugar
3 cups vinegar, 5% acidity
1 1/4 cup water
1 tablespoon mustard seed
1 teaspoon celery seed
4 teaspoons salt

Instructions

Prepare home canning jars and lids according to manufacturer's instructions. Wash beans. Trim ends from green and wax beans and cut into 1 1/2 inch pieces. Shell lima beans. Combine beans, celery, pepper, and onion in large saucepot. Cover with boiling water, cook 7 to 8 minutes. Drain. Bring sugar, mustard seed, salt, celery seed, vinegar and water to a boil. Simmer 15 minutes. Add drained beans mixture. Heat to a boil. Pack hot bean mixture into a hot jar, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Place lid on jar. Screw band down evenly and firmly. Process 15 minutes in a boiling-water canner. Yield, about 5 pints.