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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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 608)~82% of the text changedremovedadded
1 000 stk aspargesbønner (friske). 3 l salt (grovt salt, til lagvis nedlegging). vann og l. salt til lake (så sterk lake at et egg flyter). Lag en saltlake så 1000 bønner. Lægges natten over i saa sterk lake, at et egg flyter i den, og legg bønnene i laken natten over.. Ta bønnene opp på flyter. Lægges op paa et klede, la dem renne av og fjern trådene (strengle dem).. Legg bønnene klæde, strengles, lægges lagvis med salt i krukker – regn omkring krukker. 3 liter l. salt til 1000 bønner. Begynn og avslutt med salt.. Legg et linklede Et linklæde lægges over, deretter og herpaa et trelokk trælok med hull i, og sett press (vekt) på.. Skyll kledet huller i; pres paa. Skyl klædet i varmt vann vand hver gang du tar bønner gang, der tages av krukken.

Note on Modernised

Mengder er oppgitt i moderne enheter (liter/gram). Fremgangsmåten er delt i nummererte trinn, og «strengles» er forklart som å fjerne trådene. Trelokk med hull kan erstattes av en tallerken med vekt.

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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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