Heaven on Earth

Heaven on Earth

Monday, October 25, 2010

All Cleaned Up

This week my kitchen counters looked like this.  Erin and I made 4 Bean Salad, more bottled tomatoes, and quite a few more batches of tomatillo sauce for the freezer.

Last week my kitchen counters looked like this...
Now that's progress!

Pickled Four Bean Salad
Yield: 7 pints

1 ½ lbs. of green beans
1 ½ lbs. of wax beans
½ lb. of garbanzo beans, cooked and drained
½ lb. of pinto beans, cooked and drained
2 cups of sliced celery (about 3 stalks)
½ lb. of onion, sliced
1 cup of diced sweet red bell pepper
2 ½ cups of sugar
1 Tablespoon of mustard seed
1 teaspoon celery seed
4 teaspoons of pickling salt
3 cups of vinegar
1 ¼ cups of water

Wash the beans, the celery and pepper; drain. Cut green and wax beans into 1 ½-inch pieces. Combine beans, celery, onion, and pepper in a large sauce pot. Cover with boiling water; cook 8 to 10 minutes. Drain; keep hot. Combine sugar, mustard seed, celery seed, salt, vinegar, and water in a large sauce pot. Bring to a boil. Reduce heat and simmer 15 minutes. Pack hot vegetables into hot jars, leaving ¼-inch head space. Ladle hot liquid over vegetables, leaving ¼-inch head space. Remove air bubbles. Adjust two-piece caps. Process in a boiling water canner.


  1. Wow, it just gets better and better! You have so much (beautiful) counter space!

  2. Wow, that looks delicious. You look like you're well stocked up for the winter.

  3. It must feel so good to have all that hard work behind you and just in time!