Take from the small slender beans their stalks, and let them remain
fourteen days in salt and water; then wash and well cleanse them from
the brine, and put them in a saucepan of water over a slow fire,
covering them with vine-leaves. Do not let them boil, but only stew,
until they are tender, as for eating; strain them off, lay them on a
coarse cloth to dry, and put them into pots; boil and skim alegar, and
pour it over, covering them close; keep boiling in this manner for three
or four days, or until they become green; add spice, as you would to
other pickles, and, when cold, cover with leather.