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Classic
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page 437
and let them stand in a clean keg over night. The next day mix them thoroughly,
press tightly into the keg and cover as directed in the preceding receipts.
Remove the scum with great care. If the beans should not be covered with liquor
pour in some cold brine.
8. Salad Beans in Brine. Boil the beans, either whole or broken in two, until
nearly tender and when cold press them into a keg; prepare a brine strong enough
to bear an egg, taking about 3 pounds of salt to 6 quarts of water, and when
cold pour it over the beans. This quantity will be sufficient to cover about 17
quarts. Cover the keg as directed in No. 1.
9. Salad Beans in Vinegar. 2 quarts of wine vinegar, 1 quart of fresh water, a
handful of salt, plenty of horseradish, or else some dry ginger, bay leaves,
pepper, ground cloves.
The beans, which can be of any size desired, are carefully cleaned, string and
throw part of them into a copper kettle containing boiling hot water; leave the
beans in the water for ten minutes only, otherwise they will become soft and are
apt to spoil. Spread them apart to dry, but this should not be done in the open
air, otherwise they will lose their natural color. Press them in layers into a
jar with the spices, dissolve the salt in water, and pour this over the beans
with the vinegar. The beans should be fully covered, put on top a bag containing
mustard seeds large enough to cover the entire surface of the beans, add the
weight, close the jar tightly and set it aside in an airy cool place.
REMARK.--The beans are served as a salad with oil and vinegar, or after being
parboiled, or as a vegetable with an egg sauce, after they have simmered
sufficiently.
10. White Cabbage. For about 9 gallons, take about two dozen medium-sized firm
heads; if the cabbage is to be shredded very finely 30-34 firm heads will be
necessary. Winter cabbage should never be selected for pickling because it is
tough and has a strong taste. The cabbage should be shredded as soon as pos
sible after being cut from the stalk because it is then the juiciest; cover the
bottom of the keg with some salt and put in the cabbage in thin layers without
any salt, pressing it in quite compactly. Cleaning; and covering the keg, etc.,
should be done as given in No. 1.
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