Amish canning recipes include cucumber pickles and pickled green beans. To make the cucumber pickles, peel 24 cucumbers, then thinly slice them. Mix both the cucumber slices and skins with 4 cups of sliced onions, and cover them with 1 cup of salt.
Let the cucumbers set overnight, and then drain any liquid. Mix in 1 cup of olive oil, 1/4 pound of ground mustard, 3 tablespoons of black pepper and 6 cups of cider vinegar. Seal the cucumbers and liquid in air-tight jars, and allow them to pickle for at least six weeks.
To can pickled green beans, cook 2 cups of green beans, and transfer them to a 1-pint jar. Bring 1 cup each of vinegar, sugar and water to a boil with 1/8 teaspoon of salt. Add the liquid to the jar, and seal it.