2 c. green tomatoes, chopped
2 c. onions, diced
2 c. green and red bell pepper, cut fine
2 c. cucumbers, sliced finely
1/2 c. salt
1 qt. water
1 bunch of celery
2 c. carrots, sliced
3 c. vinegar
3 c. sugar
2 tbsp. mustard seed
1 can lima beans, drained & rinsed
1 can kidney beans, drained & rinsed

Soak the tomatoes, onions, peppers and cucumbers overnight in a brine made from the salt and water. Drain. Cook separately the carrots and celery, only until just tender. Make a syrup of the vinegar and sugar, and mustard seed. Boil the vegetables that were soaked in the brine in this syrup about 3 to 5 minutes. Add the carrots and celery and bring to a boil. Lastly, add the lima and kidney beans. Bring to a boil and put in sterilized jars and seal. Makes 6 pints.