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“A vibrantly colored mixed sweet pickle. This recipe sort of evolved over the years. Ihave no idea where I got the original from. It was basicly a 3 bean salad plus green pepper. I just started adding things from other pickle recipes to give it more variety and a good color ballance. It is great with any fried foods or pork. And I always serve it with turkey for those who do not like crabberries. Frozen limas, green beans and wax beans can be substituted. Cook the frozen limas for only 10 to 15 minutes. Don't cook the frozen beans at all. Can't find any yellow wax beans at all? Use all green and replace the green sweet peppers with yellow ones to preserve the color ballance. Do try and keep the kidney beans for their color, but the white beans could be replaced with pintos or black beans, or a mixture . If by any chance you run across a sweet pepper named Gypsy use them in place of the other sweet peppers. Gypsy is a long pepper instead of bell shape so cut them into rings and poke out seeds. only cook them fo 2 minutes as the have thinner walls. Gypsy has green, cream, yellow, orange, and purple fruits all growing on the same plant so it really is colorful.”
15 pints

Ingredients Nutrition


  1. In a heavy 4 quart saucepan, bring 2 quarts of the water to a boil over high heat.
  2. Drop in the dried kidney and navy beans, and boil uncovered for about 2 minutes.
  3. Water should cover by at least 2 inches.
  4. if it doesn't, add more.
  5. Turn off the heat and let the beans soak for 1 hour.
  6. Then bring to a boil again and then reduce the heat to low.
  7. Simmer partially covered for about an hour and a half, or until the beans are tender.
  8. Check the pan from time to time and add more boiling water if needed.
  9. Drain the beans through a fine sieve, discarding the cooking liquid, and set them aside.
  10. Bring the remaining 4 quarts of water to a full boil in an 8 to 10 quart pot.
  11. If you have a pot with a pasta insert, these work great.
  12. Drop in the lima beans.
  13. when water returns to a boil the beans briskly for 20 to 30 minutes, or until they are tender but still crisp to the bite.
  14. Using a slotted spoon scoop into a colander and run cold water over them.
  15. (if using pot with insert,just remove insert and either run cold water over them or plunge into a pan full of ice water) drain and place in a very large pot 10 quarts or better.
  16. Return the water to a full boil and drop in the green and wax beans a hand full at a time so that the water never stops boiling.
  17. Cook for 8 to 10 minutes.
  18. Then proceed as you did with the limas and add them to the big pot.
  19. Repeat for cauliflower, cook 9 minutes.
  20. Repeat for celery, cook 6 minutes.
  21. Repeat for peppers (do in 3 batches) cook for 5 minutes.
  22. Repeat for corn, cook 4 minutes.
  23. Add the cooked dried beans to the vegetable mixture.
  24. and toss gently but thoroughly together.
  25. Pack the vegetables into sterilized jars, dividing them evenly.
  26. Tie up cloves and cinnamon sticks in cheesecloth.
  27. Combine the sugar, vinegar, mustard seed, celery seed, and the wrapped cinnamon and cloves in a 5 to 6 non reactive saucepan and bring to a boil over high heat, stirring until the sugar dissolves.
  28. Cook for 5 minutes.
  29. Remove the pan from the heat and discard the bag of cinnamon and cloves.
  30. Ladle the hot syrup over the vegetables a few spoonfuls at a time, allowing syrup to trickle to bottom before adding more.
  31. Fill jars to within 1/4 inch of rim.
  32. Top with lids and rings and processing a waterbath canner for 15 minutes.

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