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Wash and snap off ends of fresh beans. Cut or snap into 1- to 2-inch pieces. Blanch 3 minutes and cool immediately.
Rinse kidney beans with tap water and drain again. Prepare and measure all other vegetables.
Combine vinegar, lemon juice, sugar, and water and bring to a boil. Remove from heat.
Add oil and salt and mix well.
Add beans, onions, celery, and green pepper to solution and bring to a simmer.
Marinate 12 to 14 hours in refrigerator, then heat entire mixture to a boil.
Fill clean jars with solids. Add hot liquid, leaving ½-inch headspace.
Adjust lids and process according to the recommendations in Table 1.