Green Peas, to Preserve for Winter Use
Ingredients
Directions
Gather the peas when plentiful and shell them.
Wash and scald the peas in hot water.
Thoroughly drain the peas and put them into bottles.
Fill each bottle with a strong brine made from water and coarse sea salt.
Pour a thin layer of salad oil on top of each bottle.
Cork and seal the bottles, ensuring they are full and kept upright.
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.
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