Take young green or French beans; string them, but do not cut them
in pieces. Pat them in salt and water for two days, stirring them
frequently. Then put them into a kettle with vine or cabbage
leaves under, over, and all round them, (adding a little piece of
alum.) Cover them closely to keep in the steam, and let them hang
over a slow fire till they are a fine green.
Having drained them in a sieve, make for them a pickle of strong
vinegar, and boil in it for five minutes, some mace, whole pepper,
and sliced ginger tied up in a thin muslin bag. Pour it hot upon
the beans, put them into a stone jar, and tie them up.