@MoBookworm1957
Four Bean Salad
Ingredients
3 cups vinegar
2½ cups sugar
1 tbsp mustard seed
1 tsp celery seed
4 tsp salt
1¼ cups water
5 cups green beans, 1½ inch slices
5 cups yellow beans 1½ inch slices.
2 cups celery, 3/4 inch pieces.
1 large onion, sliced thinly
1 red bell pepper, diced
2 cups kidney beans, cooked, drained
2 cups chickpeas, cooked, drained
bay leaves, optional
Directions
Make the picking solution by combining in a large pot everything from the vinegar down to and including the water. Set aside.
Prep the green beans, yellow beans, celery, onion and bell pepper. You can combine all in a large pot. Set aside.
Put a large kettle or pot of water on to boil.
Put the brine on a low burner to start simmering.
Pour the water that you boiled over the veggies in their pot. Bring the veggie pot to a boil over medium high heat, then add the kidney and garbanzo beans and reduce to a gentler boil for 5 minutes.
Drain the veggies.
Fill sterilized jars, leaving ½ inch headspace. Add a bay leaf and pour the hot brine over beans. Check for air pockets using a nonmatlic tool. Wipe rims and screw on lids.
WB for 15 minutes.
This is from my Facebook group S..N.U.G. and is Amber May's recipe.
...I found one !!!! *Dolce*
