Instructions: Wash and snap off ends of fresh beans. Cut or snap into 1- to 2-inch pieces. Blanch 3 minutes and cool immediately. Rinse kidney beans with 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.

Fill hot, clean jars with solids. Add hot liquid, leaving 1/2-inch headspace. Adjust lids and process for 15 minutes in a boiling-water bath.

This recipe yields about 5 to 6 half-pints

Yield: 5 to 6 half-pints

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