Saltning av grønnsaker

Erken's method for salting green beans: the beans sit overnight in strong brine, are stringed and packed in layers with salt (3 l salt to 1000 beans) in a jar under a weight with a linen cloth and a perforated wooden lid.

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: finely chopped parsley is layered with salt and a little sugar in a crock; it can also be salted whole and laid over salted peas or beans with parchment paper between.

Salted sugar snap peas: 600 g peas cut into 2–3 pieces are layered with 6 dl salt and 3 dl sugar; the next day the brine is boiled up, cooled, and poured back under a weight.

Sliced sugar snap peas are salted in two rounds: first layered with salt under a weight, the next day the brine is squeezed out and the peas are repacked in layers with table salt under a weight in a covered crock.

Salted cucumber salad for storage: paper-thin cucumber slices are layered with salt, the liquid is poured off the next day, the slices are divided among small jars with more salt and tied over with parchment paper; an opened jar must be used up.