How much salt is needed per kilo of beans?

The recipe uses 250 grams of salt to 1 kg of beans, that is about a quarter of the weight of the beans.

How are the beans packed down?

The beans are strung (the strings removed), washed and sliced quite finely. Then they are layered in crocks with salt between the layers.

Is pressure needed on top?

Yes, pressure is applied with a perforated wooden lid that keeps the beans down in the brine that forms.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 608, in the chapter on salting vegetables.

Beans, Sliced

Salted sliced beans: 1 kg finely sliced beans are layered with 250 g salt in a crock under pressure.

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

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About the dish

A simple salting method for sliced beans from the chapter "Salting of vegetables" (1914). Erken otherwise reckons about 300 g of salt to each kg of greens.

How to make it

1
Trim and wash
Remove the strings from the beans and wash them well.
2
Slice
Slice the beans quite finely.
3
Pack down
Layer the beans with the salt in crocks.
4
Press
Place a perforated wooden lid (or a plate) on top and apply pressure.

Changes from the original

The quantities are kept, but written in modern units. A perforated wooden lid 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.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 608) → 1949 (proofread, p. 732)~40% of the text changedremovedadded

1 ½ kg. bønner 250 gr. salt. ~~Bønnerne~~ Bønnene strengles, vaskes, snittes ganske fine og nedstrøes i krukker lagvis med saltet. ~~Pres paa;~~ Press på; hullet ~~træbund.~~ trelokk som ovenfor.

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Frequently asked questions

How much salt is needed per kilo of beans?: The recipe uses 250 grams of salt to 1 kg of beans, that is about a quarter of the weight of the beans.
How are the beans packed down?: The beans are strung (the strings removed), washed and sliced quite finely. Then they are layered in crocks with salt between the layers.
Is pressure needed on top?: Yes, pressure is applied with a perforated wooden lid that keeps the beans down in the brine that forms.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 608, in the chapter on salting vegetables.

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