STRING BEANS (RAW)(Vegetables Preserved In Brine) - (The International Jewish Cook Book)
String the beans very carefully, and cut into fine short lengths; then
sprinkle salt over and through them, mixing thoroughly, say to
twenty-five pounds of beans, two pounds of salt. Let them remain in the
salt overnight. Then pack the shredded beans as tightly as possible into
jars or kegs, without any of their juice. In two weeks look them over,
remove the cloth and wash it, etc., as already described. When cooking
the beans, take out as many as may be required for a meal and soak them
in cold water overnight. In the morning set on to boil in cold water.
Boil for one hour. Pour off the water they were boiled in, add fresh
water, and prepare as you would fresh beans.
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