Combine the snap beans, kidney beans, garbanzo beans, onion and pepper in a bowl and set it aside.

In a nonreactive stockpot (like stainless streel), combine the vinegar, lemon juice, sugar, olive oil, sea salt and water. Bring the mixture to a boil over medium-high heat. Then, add the bean mixture and let it simmer over medium heat for 15 minutes.

Remove the pot from the heat, let the beans cool to lukewarm, then refrigerate the beans for 12 to 14 hours to marinate them.

The next day, prepare the water bath canner by filling it halfway with water and putting it on the stove to simmer. Check the jars for any nicks or cracks, wash them in hot soapy water and rinse them in hot water. Keep the jars hot until it’s time to use them. Wash the lids in hot soapy water and rinse them.

Bring the bean mixture to boil and then ladle the mixture into the prepared jars, leaving 1⁄2 inch (12 mm) of headspace. Remove the air bubbles with a bubble remover tool or chopstick and recheck the headspace; add more brine if necessary. Wipe the rims with a clean cloth, put the lids on the jars and screw on the bands. Place the jars in the prepared hot water bath canner, making sure that the jars are covered by at least 1 inch (2.5 cm) of water.

Bring the water to a full rolling boil and put the lid on the canner. Process the jars for 15 minutes, adjusting for altitude, if necessary.

Arrange a folded towel on the counter or table. Remove the jars, using a jar lifter, and place them on the towel. Let the jars cool for at least 12 hours.

Once the jars are cooled, remove the bands and check the seals. If any jars fail to seal, put them in the refrigerator to use first. Wipe the jars with a clean cloth, and store them for up to a year.