I only planted one cucmber and two bean plants but they’ve been really prolific.
Sadly the beans lose their georgeous purple colour when they’re cooked and just look and taste like ordinary green beans.
I’ve given surplus away at work, made bread & butter pickles, mustard pickle and found all sorts of ways to hide beans in meals in between the nights we eat them undiguised, but still they keep coming!
I’m not sure we can take anymore but I don’t like to waste them and our freezer isn’t big enough to blanch bags of beans.
So any novel ideas for using or preserving cucmbers and/or beans?
Lay the beans on a screen or a old sheet that is suspended from poles and dry them in the sun till they are dried. Or if you have a tin roof put the beans there to dry.Bring them in at night if the air gets damp or if you know it is going to rain.
Slice your cucumbers thin and put in a food dehydrator.
Store it in a plastic bag or jar then rehydrate it with water for salads etc. Or anything you can think of really.
There is free instructions for building a solar powered dehydrator on the web, just google solar powered dehydrator and you might find a few. Though there is some you can buy ready to go right out of the box just plug in & push a button.
Beans have to be pressure canned, but I love pickled beans. Anything pickled can be canned with the hot water bath method. I make a sweet pickle brine that is to die for. I use it for cukes, beets, peppers, and beans (not all together – lol). It really works well for green beans.