What ratio of salt to sugar should I use?

For 3 tablespoons of salt you take 1 tablespoon of sugar. The mixture is layered with the chives in jars.

How do I prepare the chives?

The chives are washed and cut up, and then layered in jars with a little salt and a little sugar between the layers.

Where does the recipe come from?

It is from Henriette Schønberg Erken's "Stor kokebok" (1914), page 608, in the chapter on salting vegetables and herbs.

What are salted chives used for?

It is a simple way to preserve chives for winter use, so you have a seasoning for soups, sauces and dishes out of season. Remember that it is salty, so adjust the salting in the food.

Chives, salted

Salted chives: washed and cut chives are layered in a jar with salt and sugar in the ratio of 3 tbsp salt to 1 tbsp sugar.

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

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About the dish

Erken's brief instruction for salting down chives for winter use, from the chapter "Salting of vegetables" (1914).

How to make it

1
Clean
Wash the chives and cut them up.
2
Pack down
Layer the chives in jars with a little salt and a little sugar – allow 1 tablespoon sugar to 3 tablespoons salt.
3
Store
Seal the jar and keep it cool.

Changes from the original

The ratio of 3 tablespoons salt to 1 tablespoon sugar is rendered as quantities; otherwise unchanged.

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

1949 (proofread, p. 732) → 1914 (proofread, p. 608)~32% of the text changedremovedadded

vaskes, skjæres og ~~nedlegges~~ nedlægges i krukker, lagvis med litt salt og litt sukker. Til 3 ~~spiseskjeer~~ spiseskeer salt ~~tas~~ tages 1 ~~spiseskje~~ spiseske sukker.

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Frequently asked questions

What ratio of salt to sugar should I use?: For 3 tablespoons of salt you take 1 tablespoon of sugar. The mixture is layered with the chives in jars.
How do I prepare the chives?: The chives are washed and cut up, and then layered in jars with a little salt and a little sugar between the layers.
Where does the recipe come from?: It is from Henriette Schønberg Erken's "Stor kokebok" (1914), page 608, in the chapter on salting vegetables and herbs.
What are salted chives used for?: It is a simple way to preserve chives for winter use, so you have a seasoning for soups, sauces and dishes out of season. Remember that it is salty, so adjust the salting in the food.

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