This method, of course, can be used only for vegetables which contain
enough water to make their own brine. String beans, if young and tender,
may be preserved in this way. Remove tips and strings, and, if the
pods are large, break them in two. Older beans, and doubtless other
vegetables, could be preserved by this method if first shredded in the
same manner as cabbage (p. 10). Use salt equal to 3 per cent of the
weight of the vegetables (1 ounce salt to about 2 pounds vegetables).