A popular way of preserving such vegetables as green beans, cucumbers, and green sliced tomatoes is by means of salt. The vegetables are packed in a cask with alternate layers of coarse salt, the last layer being salt. A weight is then placed on top in order to keep the vegetables down, and a little water poured on to moisten the salt. A brine will then be formed sufficient to cover the pickles. The cask is then covered up well, and vegetables will keep perfectly for several months. When required for use the vegetables are soaked in fresh water for 24 hours or more. During cooking the water may be changed once or twice.