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Sugar snap peas, salted

Salted sugar snap peas: 600 g peas cut into 2–3 pieces are layered with 6 dl salt and 3 dl sugar; the next day the brine is boiled up, cooled, and poured back under a weight.

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

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About the dish

From the chapter "Salting of vegetables" in "Stor kokebok" (1914), where vegetables are layered with salt in crocks or tubs.

How to make it

  1. 1

    Clean the peas

    Wash the peas, dry them, remove the strings, and cut them into 2–3 pieces on the diagonal.

  2. 2

    Layer them

    Place the peas in a crock in layers with salt and sugar.

  3. 3

    Boil up the brine

    The next day, pour off the brine, bring it to a boil, cool it, and pour it back over the peas.

  4. 4

    Weight

    Put a weight on top and set the crock in a cool place.

Changes from the original

"Parts" has been interpreted as deciliters. The method has been divided into numbered steps and put into modern language.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 732)~76% of the text changedremovedadded
600 g sukkererter. gr. erter 6 dl del. salt (grovt salt). 3 dl del. sukker. Vask ertene, tørk dem, fjern trådene Ertene vaskes, tørkes, strengles og skjær dem skjæres i 2–3 2 å 3 deler på skrå.. Legg ertene skrå; legges i en krukke lagvis med salt og sukker.. Neste sukker. Næste dag heller du helles laken fra, gir den gis et oppkok, avkjøler den og heller den tilbake over ertene.. Legg press på opkok, avkjøles og sett krukken kjølig. helles over. Press på.

Note on Modernised

«del.» er tolket som desiliter. Fremgangsmåten er delt i nummererte trinn og satt i moderne språk.

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Frequently asked questions

How are the sugar snap peas prepared before salting?
The peas are washed, dried, and strung (the strings removed). Then they are cut on the diagonal into 2–3 pieces before being placed in the crock.
What are the peas packed down with?
They are layered in a crock with salt and sugar — 6 dl salt and 3 dl sugar for 600 g of peas.
What do you do the day after?
Then the brine is poured off, boiled up, cooled, and poured back over the peas. Finally a weight is placed on top.
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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