How are sugar snap peas prepared for salting?

The peas are washed, dried, and strung (the strings removed), and then sliced crosswise slightly on the diagonal before being packed down.

Why are they packed with salt twice?

The first day the peas are layered with salt and with a weight on top to draw out liquid. The next day the brine is poured off while squeezing well, and the peas are repacked in layers with table salt in the crock.

How are the finished salted peas stored?

They are placed in a crock with a weight on top, and the crock is tied over. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 608.

Sugar snap peas, sliced

Sliced sugar snap peas are salted in two rounds: first layered with salt under a weight, the next day the brine is squeezed out and the peas are repacked in layers with table salt under a weight in a covered crock.

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

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About the dish

A variant of salted sugar snap peas from the chapter "Salting of vegetables" (1914). Erken reckons about 300 g of salt for each kg of greens.

How to make it

1
Clean the peas
Wash the peas, dry them, remove the strings, and slice them crosswise, slightly on the diagonal.
2
First packing
Layer the peas with salt and set a weight on top.
3
Pour off the brine
The next day, pour off the brine and squeeze the peas out well.
4
Second packing
Repack the peas in the crock in layers with table salt, set a weight on top, and tie a cover over the crock.

Changes from the original

The original gives no amounts; here Erken's general ratio (300 g salt per kg of greens) has been included as a guideline amount. The method has been set out in numbered steps.

Tidsmaskin – hva endret seg?

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

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 608) → Modernisert~87% av teksten endretfjernetlagt til

~~Erterne vaskes, tørres, strengles~~ 1 kg sukkererter. 300 g kjøkkensalt (veiledende: 300 g salt per kg grønt). Vask ertene, tørk dem, fjern trådene og ~~snittes tversover~~ snitt dem tvers over, litt ~~paa skråa. Nedlægges~~ på skrå.. Legg ertene lagvis med ~~salt, pres lægges øverst. Næste~~ salt og sett press øverst.. Neste dag ~~heldes~~ heller du laken ~~fra, idet man kryster godt,~~ fra og ~~erterne nedlægges igjen~~ klemmer ertene godt ut.. Legg ertene på nytt i krukke lagvis med ~~kjøkkensalt. Pres lægges paa,~~ kjøkkensalt, sett press på og ~~krukken overbindes.~~ bind over krukken.

Note til Modernisert

Originalen oppgir ingen mengder; her er Erkens generelle forhold (300 g salt per kg grønt) tatt inn som veiledende mengde. Fremgangsmåten er satt i nummererte trinn.

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Frequently asked questions

How are sugar snap peas prepared for salting?: The peas are washed, dried, and strung (the strings removed), and then sliced crosswise slightly on the diagonal before being packed down.
Why are they packed with salt twice?: The first day the peas are layered with salt and with a weight on top to draw out liquid. The next day the brine is poured off while squeezing well, and the peas are repacked in layers with table salt in the crock.
How are the finished salted peas stored?: They are placed in a crock with a weight on top, and the crock is tied over. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 608.

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