The Jewish Manual: Pickling
These are, of all vegetables, the most difficult to pickle, so that their green colour and freshness may be preserved. Choose some fine fresh gherkins, and set them to soak in brine for a week; then drain them, and pour over boiling vinegar, prepared with the usual spices, first having covered them with fresh vine leaves. If they do not appear to be of a fine green, pour off the vinegar, boil it up again, cover the gherkins with fresh green vine leaves, and pour over the vinegar again. French beans are pickled exactly the same.
Recipe from the "The Jewish Manual" book (Free Electronic Text).
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