Читать книгу The Laurel Health Cookery - Evora Bucknum Perkins - Страница 149

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Put layer of salt 1 in. deep in bottom of stone jar or cask; then a layer of nice, tender string beans 3 in. deep; continue layers until cask is full. Cover beans with a board a little smaller around than the inside of the cask or jar and put a heavy stone on it so that the beans will be well covered with the brine. The beans may be put in at different times, but must be covered with the board from the first.

To Cook—Soak over night in cold water, changing the water several times in the early part of the evening. Cook the same as fresh beans, changing the water once or twice while cooking.

They are as nice and fresh as when picked.