French Beans. No. 2.
Take from the small slender beans their stalks, and let them remain fourteen days in salt and water; then wash and well cleanse them from the brine, and put them in a saucepan of water over a slow fire, covering them with vine-leaves. Do not let them boil, but only stew, until they are tender, as for eating; strain them off, lay them on a coarse cloth to dry, and put them into pots; boil and skim alegar, and pour it over, covering them close; keep boiling in this manner for three or four days, or until they become green; add spice, as you would to other pickles, and, when cold, cover with leather.