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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

  • Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.

Ingredients 5 ingredients

  1. a pinch of sugar
  2. Rub
  3. Water
  4. Salt
  5. Cut

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. This is very simple, and either jars or bottles can be used, the beans being broken or cut as preferred.
  2. Put them on a large dish, and rub two lumps of dry salt together in the hands ;
  3. it should be quite warm ;
  4. let it fall over the beans, then take two wooden spoons or sticks, and toss them together that all parts may be equally coated.
  5. Have the jars dry, and put in salt and beans in alternate layers until full, salt forming the bottom and top layers.
  6. Tie down with bladder (vegetable parchment will not do), and store in a cool, dry place.
  7. They will shrink a good deal, and the contents of some of the jars may be used for filling up the others from time to time.
  8. Some may question the necessity for salting the beans separately before putting them in the jars ;
  9. but without this the layers of salt do not penetrate the beans sufficiently.
  10. In coolring these use no salt, but add a pinch of sugar and borax to the water ;
  11. do not stint the water, and boil rather longer than usual.
  12. They will want soaking in plenty of cold water first.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Wooden spoon