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)
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.
Put in brine
Make a brine strong enough to float an egg in it, and put the beans in the brine overnight.
Clean the beans
Take the beans out onto a cloth, let them drain and remove the threads (string them).
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.
Press
Place a linen cloth over, then a wooden lid with a hole in it, and put a weight (press) on.
Upkeep
Rinse the cloth in hot water every time you take beans out of the jar.
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.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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