Name: Pickled Beans
Ingredients: salt

Pickled Beans

Ingredients

salt

Directions

String and break between each bean, wash, put on to boil, cook till they begin to burst open, take off, cool them, then salt as if to use fresh, pack away in a stone jar or nice tub, add tolerable weight ; then pre- pare a weak brine and pour over ; cover, and in a few weeks they will be sour.

By Goff, May Perrin, [from old catalog] ed. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.