Pickled Three-Bean Salad

1 1/2 pounds green beans
1 1/2 pounds 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 (this can be reduced to taste)
3 cups vinegar, 5% acidity
1 1/4 cups water
1 tablespoon mustard seed
1 teaspoon celery seed
4 teaspoons salt

Prepare your jars and lids for canning.

Wash beans. Trim ends from green and wax beans and cut into pieces about 1 inch long. Shell the lima beans.

Combine beans, celery, pepper, and onion in large pan. Cover with boiling water, cook 7 to 8 minutes. Drain.

Bring sugar, mustard seed, salt, celery seed, vinegar and water to a boil in a separate pan. Simmer this for 15 minutes.

Pack hot bean mix into jars leaving 1/2 inch headspace. Ladle hot pickle broth into the jars. Again leaving 1/2 inch headspace.

Wipe rims. Place lid on jar. Screw band down tightly.
Process 15 minutes in a boiling-water canner.