Posted by: hearttohearthcookery | August 13, 2012

Then Fill the Pot

French Beans to Pickle-Cloves, mace, ginger, pepper, fennel, dill

Once the French Beans are cold, they are put into a Pot (a salt-glazed crock).  Laying between every lay, Cloves, Mace, a little Ginger, Pepper, Fennel, Dill.  Then the Pot is filled with the best Wine-Vinegar.

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Posted in culinary history, food, food history, French beans, Pickling, receipts, recipes, Salt-glazed crock | Tags: , , , , ,

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