The 1901 Cookbook Archive
No. 4002 — Pickled Green Beans, Another Method
English historical translation of Molokhovets recipe No. 4002 from the 1901 Russian cookbook, retaining original methods and measures.
Remove the strings from young bean pods and blanch in boiling salted water, using two teaspoons salt per three glasses water, until half-done without becoming mushy.
Drain and cover with warm weak vinegar for 48 hours, then discard that vinegar.
Prepare stronger vinegar as in recipe No. 3574, or use 3 glasses vinegar, 2 pounds sugar, ¼ lot cinnamon and 10–15 cloves for 12 glasses pods.
Boil the new liquid, let cool and cover the beans.
Historical editorial note: The original starts with weak vinegar and gives no verified final acidity or modern canning process.
Original source: Read Russian recipe No. 4002. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.