Salting vegetables

Erken's method (1914) for salted green beans: beans soaked overnight in strong brine, stringed and packed in layers with salt in a jar under a weight.

Salted sliced beans: 1 kg finely sliced beans are layered with 250 g salt in a crock under pressure.

Salted chives: washed and cut chives are layered in a jar with salt and sugar in the ratio of 3 tbsp salt to 1 tbsp sugar.

Salted parsley from Erken 1914: finely chopped parsley layered with salt and a little sugar in a crock; can also be salted whole and laid over salted peas.

Salted sugar snap peas from Erken 1914: peas in pieces layered with salt and sugar; next day the brine is boiled, cooled and poured back under a weight.

Sliced sugar snap peas from Erken 1914 are salted in two rounds: first layered with salt under a weight, then squeezed and repacked with table salt.

Salted cucumber salad for storage from Erken 1914: paper-thin slices salted, divided among small jars with more salt and tied over; use up an opened jar.

Sauerkraut from Erken's Big Cookbook (1949): shredded white cabbage layered with salt and juniper berries in a stoneware crock, fermented 4-5 weeks.

Pillerter from Erken's Big Cookbook (1949): cleaned peas stirred cold with salt and sugar, filled into bottles or jars, the cooking water discarded twice.