Pickled Beans

3 lbs. asst. beans, trimmed and cut into bite size pieces

1 large onion, sliced

1 or 2 bell peppers, cut in chunks

2 or 3 stalks of celery, sliced (if desired)

2 1/2 c. sugar

5 t. pickling spice

4 t. pickling salt

3 c. white vinegar

1 1/4 c. hot water


Place sugar, spices, salt, vinegar and water into a large pan and bring to boil.  Reduce heat and simmer for at least 15 minutes or until ready to use.


Place prepared vegetables into boiling water and cook for 10 minutes.  Drain and immediately put into sterilized canning jars.


Ladle pickling liquid over the vegetables, covering completely and leaving 1/4" head space.


Place lids onto jars and process using the hot bath method for 15 minutes.


Remove from water bath and set on a towel lined counter to cool.