1. Mix together the sliced cucumbers, cut-up onions, bell peppers, garlic, and salt.
2. Allow to rest for about 3 hours (will help draw moisture out of cucumbers).

After the cucumbers are done soaking:

1. In a large stockpot, mix the vinegar, sugar, mustard seed, celery seed, cloves, and turmeric.
2. Bring to a boil and boil for a few minutes.
3. Drain the liquid from the cucumbers into the boiling vinegar mixture.
4. Return to a boil and remove from heat.

1. Fill sterilized jars with cucumber mixture to about 1/2 inch below top of jar.
2. Add as many hot peppers as you like (or none) in each jar.
3. Screw on lids and process in a hot-water bath for 20 minutes.

1. Allow jars to cool before you store them. Overnight is best, to be sure lids have sealed.

1. Boil beets in more than 4 cups of water until almost tender (or however crunchy you want them).
2. Drain beets and reserve 4 cups of the by-now red water.
3. Slice or chop the beets into whatever size or shape you want.
4. Place the beets into sterilized jars.
5. Add a few cloves to each jar.

1. Combine the sugar, beet water, vinegar, and pickling salt in a large pan. Bring to a boil and boil for a few minutes.
2. Fill the jars with the sugar/beet water/vinegar mixture, to within 1/2" of the top.
3. Screw on sterilized lids.
4. Process jars in a hot water bath for 30 minutes.*
5. OR, if you don't want to can the beets, put the beets in a container, cover with pickling liquid, and keep in the refrigerator.

1. You'll need 8 pint jars and lids.
2. Get out your big canner, put the empty, clean jars in it, and boil enough water in it to cover the jars by about an inch.
3. Boil the lids in a separate pan, then turn down to a simmer.

1. Trim the beans to fit in the jars.

1. While the jars are sterilizing, combine the water, vinegar, salt, and sugar in a pot and bring to a boil. Simmer for a couple of minutes, stirring occasionally, until the sugar and salt is dissolved.

1. After the jars have been in the boiling water for ten minutes, take them out of the canner
2. Divide the beans, rosemary, garlic, lemon peels, and chilies evenly among the jars.
3. Pour the hot liquid into the jars, leaving about a half-inch to the top of the jars.
4. Wipe all the rims of the jars and screw the hot lids on tightly.
5. Put the filled, closed jars back in the canner, bring back to a boil, and boil for 15 minutes.
6. Lift the jars out gently and let sit until cool. If you can, let them sit undisturbed overnight to be sure the lids stay sealed.
7. Store the jars in a cool, dark place for at least three weeks to allow the flavors to blend.
8. Once you open a jar, refrigerate it.

1. If you don't want to can these beans, cover the beans with the pickling liquid and keep refrigerated. Let sit for at least a few days before eating.