From balcony to mason jar

I pulled this little harvest from my balcony yesterday and pickled it. The lone bush bean plant gave me a good handful of beans and there we lots of cucumbers that needed to be picked. There's no way we can eat this many raw cucumbers before they would go bad in the fridge. And I can't leave them on the vine for too long. They get too big and hollow and weird tasting. So pickling is the best way to get the most out of them because I know that not a single pickle will go to waste.

The beans were more of a do-it-because-I-can sort of thing. It's not really practical to go through the effort (45 minutes to an hour) to prepare a single 125ml jar of mustard bean pickles. It's sweet, sour, spicy, tangy and sticky. My mom's recipe. If I had grown a full container of bush bean plants, lets say 5 plants, I would have ended up with 5 jars and then maybe 2 or 3 more during a second harvest. The one plant I do have will probably get uprooted soon. It's shading my Hungarian hot wax pepper that I plan to pickle later in the season.