Make the picking solution by combining in a large pot everything from the vinegar down to and including the water. Set aside.
Prep the green beans, yellow beans, celery, onion and bell pepper. You can combine all in a large pot. Set aside.
Put a large kettle or pot of water on to boil.
Put the brine on a low burner to start simmering.
Pour the water that you boiled over the veggies in their pot. Bring the veggie pot to a boil over medium high heat, then add the kidney and garbanzo beans and reduce to a gentler boil for 5 minutes.
Drain the veggies.
Divvy the drained veg mixture out among the jars.
Leave 2 cm (½ inch) headspace.
In each jar, also tuck a bay leaf (optional) and put ⅛th teaspoon Pickle Crisp (optional).
Bring pickling mixture to a full boil, then turn off heat.
Divvy the pickling solution out amongst the jars, leaving 2 cm (½ inch) headspace. If you are short of pickling solution, add a bit of heated white vinegar (not water) directly to the jars that need it. (Quick zap in microwave for the heated vinegar; mind the surge as you remove it.)
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars for 15 minutes; increase time as needed for your altitude.