At the very end of July we finally got all the beans picked and the stalks pulled out. The last picking was done by friends (thanks Cindy!) Our total bean harvest resulted in 40 canned quarts and about 60 frozen quarts (not counting what we ate and what we gave away). At this point we also put away 30 pints of bread and butter pickles and 42 quarts of kosher style dill pickles – cucumbers are still growing, so we may make more. Just picked another 2 buckets of roma tomatoes to start our 3rd batch of spaghetti sauce – each batch makes about 20 quarts, depending on how much we eat before canning 🙂
Bread and Butter Pickles (sweet)
4 lbs cucumbers, cut into slices (use food processor slicing blade)
2 lbs thinly sliced onions
1/2 cup canning salt (do NOT use regular salt)
2 cups sugar
2 Tbsp. mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon peppercorns
1 teaspoon ginger
3 cups apple cider vinegar
- Place cucumbers and onions in a large bowl, layering with salt. Cover with ice cubes and let stand for about 1.5 hours, then drain and rinse twice.
- Combine spices with vinegar in a large pot and bring to a boil, add drained cucumbers and onions and return to a boil.
- Pack hot pickles and liquid into pint jars, remove air bubbles, adjust lids and process in a boiling water bath for 10 minutes.