| 3 | TABLEspoon | Jalapeno Vinegar | |
| 1 | TABLEspoon | Whole Black Peper Corns | |
| 1/2 | TABLEspoon | Garlic, Granulated | |
| 1/2 | TABLEspoon | Salt, Sea | |
| 1 | TABLEspoon | Minced Garlic (fresh not dried) | Dry will do..... If you must |
| 2 | TABLEspoon | Corn Syrup | |
| 2 | TABLEspoon | Olive Oil, (Extra Virgin) | |
| 2/3 to 5/3 | Cup | Rice Vinegar | As needed to cover Beans |
| 1/3 | Cup | Apple Cider Vinegar | |
| 2/3 | Cup | Red Wine Vinegar | |
| 1 | Can #1, (10-16 oz) | Kidney Beans | |
| 1 | Can #1, (10-16 oz) | Black Beans | |
| 1 | Can #1, (10-16 oz) | Red Beans | |
| 1 | Can #1, (10-16 oz) | Pinto Beans | |
| 1 | Can #1, (10-16 oz) | Green Beans | |
| 1/2 - 1 | Large | Onion |
| Drain the beans. Keeping back most of the rice vinegar. In the 1/2 gallon jar you are going to pickle in, combine the spices, vinegars, and oils. I like to leave the pepper corns whole. In a large bowl combine the beans and onions. Put the beans and onions in to the 1/2 gallon jar containing the brine, add remaining rice vinegar to cover the bean mixture. |