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Salted Green Beans

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 608 (falt i det fri)

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About the dish

From the chapter on salting vegetables in Stor kokebok (1914). The salting is done best in large crocks or tubs: salt is placed in the bottom, then vegetables and so on in layers. Count on 300 g salt to each kg of greens.

How to make it

  1. 1

    Put in brine

    Make a brine strong enough to float an egg in it, and put the beans in the brine overnight.

  2. 2

    Clean the beans

    Take the beans out onto a cloth, let them drain and remove the threads (string them).

  3. 3

    Pack in layers

    Pack the beans in layers with salt in jars - count on about 3 liters of salt to 1000 beans. Begin and end with salt.

  4. 4

    Press

    Place a linen cloth over, then a wooden lid with a hole in it, and put a weight (press) on.

  5. 5

    Upkeep

    Rinse the cloth in hot water every time you take beans out of the jar.

Changes from the original

Amounts are given in modern units (liters/grams). The method is divided into numbered steps, and "strengles" is explained as removing the threads. A wooden lid with a hole can be replaced by a plate with a weight.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 608) → 1949 (korrekturlest, s. 438)~94% av teksten endretfjernetlagt til
3 l. salt til 1000 bønner. Lægges ½ kg. salte bønner 8 del. vann 60 gr. smør. Bønnene legges i dørslag, overhelles med koldt vann og ligger natten over i saa sterk lake, at et egg flyter. Lægges op paa et klæde, strengles, lægges lagvis med salt rikelig, koldt vann; skylles igjen over og settes over varmen i krukker. 3 l. salt koldt vann, småkoker til 1000 bønner. Et linklæde lægges over, de er møre. Vannet siles fra, og herpaa et trælok med huller i; pres paa. Skyl klædet i varmt vand hver gang, der tages av krukken. bønnene irøres det smeltede smør og den finhakkede persille.

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Frequently asked questions

How much salt do I need?
The recipe counts 3 liters of salt to 1000 beans. The beans are packed in layers with salt in jars.
Why should the beans sit in brine overnight?
They are placed overnight in a brine strong enough to float an egg (about 12 hours). Then they are taken out onto a cloth, stringed (the threads removed) and salted in layers.
How is the jar covered?
Place a linen cloth over the beans, then a wooden lid with a hole in it, and press on top. Rinse the cloth in hot water every time you take something out of the jar.
Where does the recipe come from?
From Henriette Schonberg Erken's Stor kokebok (1914), page 608, in the chapter on salting vegetables.

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