How does dry-salting work?

The generous amount of salt draws water out of the beans and forms a concentrated brine in which most bacteria cannot survive. Before use, salted beans should be soaked in water.

Are salted beans safe?

With so much salt (350 g to 100 beans), the brine becomes strong enough to inhibit dangerous bacteria. Still, make sure the beans are always covered by brine, keep the equipment clean and store cool; soak before use. If in doubt, follow a modern recipe.

Salted French Beans (sliced green beans)

A 1900 recipe for salted French beans: 100 beans are stringed, washed and finely sliced, then layered with 350 g of salt in crocks (dry-salting).

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 299 (falt i det fri)

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About the dish

Fra Erken og Steens «Kogebog for skole og hjem» (1900). Tørrsalting av finsnittede bønner i krukke – den enkleste og eldste konserveringsmetoden, der saltet trekker ut vann og danner sin egen lake. Oppskriften er kort og avsluttes nederst på side 299.

How to make it

1
Clean and slice
String and wash 100 beans, and slice them quite finely.
2
Salt in layers
Layer the beans with the salt (350 g) in crocks.

Changes from the original

Priset/mengdeliste beholdt (100 bønner, 350 g salt). Fremgangsmåten er kort og gjengitt ordrett. Ingen priser.

Tidsmaskin – hva endret seg?

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

Fra1900 Modernisert

Til1900 Modernisert

1900 (korrekturlest, s. 299) → Modernisert~85% av teksten endretfjernetlagt til

~~Bønner, snitte-.~~ 100 ~~bønner,~~ stk snittebønner. 350 ~~gr.~~ g salt. ~~Bønnerne strenges, vaskes, snittes ganske fine~~ Streng og ~~nedstrøes i krukker~~ vask 100 bønner, og snitt dem ganske fint.. Strø bønnene lagvis med ~~saltet.~~ saltet (350 g) i krukker.

Note til Modernisert

Priset/mengdeliste beholdt (100 bønner, 350 g salt). Fremgangsmåten er kort og gjengitt ordrett. Ingen priser.

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Frequently asked questions

How does dry-salting work?: The generous amount of salt draws water out of the beans and forms a concentrated brine in which most bacteria cannot survive. Before use, salted beans should be soaked in water.
Are salted beans safe?: With so much salt (350 g to 100 beans), the brine becomes strong enough to inhibit dangerous bacteria. Still, make sure the beans are always covered by brine, keep the equipment clean and store cool; soak before use. If in doubt, follow a modern recipe.

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