3 Bean Salad

• 5 qt. yellow wax beans
• 5 qt. green string beans
• 1 qt. small onions
• 2 qt. red kidney beans
• 12 large carrots
• 2 heads cauliflower
• 1 large bunch celery
• 10 c. vinegar
• 5 c. sugar
• 10 c. water
• 1 1/2 Tbsp. pickle spices
• 5 sticks cinnamon
• 2 c. celery and onion water

1. Cut vegetables in 1-inch pieces and cook each separately until tender.
2. Drain all vegetables and discard all water except celery and onion water (save 2 cups).
3. Make a syrup with vinegar, sugar, water, spices, cinnamon and left over celery, onion water.
4. Boil until sugar is dissolved.
5. Pack mixed vegetables in sterile jars and pour syrup over to 1/2 inch of top of jar.
6. Cold pack 10 minutes for pint jars.

yellow wax beans, green string beans, onions, red kidney beans, carrots, cauliflower, celery, vinegar, sugar, water, pickle spices, cinnamon, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=328771 (may not work)