3 Bean Salad - cooking recipe

Ingredients

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

Preparation

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