← Salting and brining H53-06 · Module 6 of 7 · Pages: 19 · Worksheets: 5

Salted vegetables

Herbs in salt, salted vegetable base, runner and green beans, vine leaves, capers, nasturtium seeds and chillies in heavy 20 % salt, with soaking before cooking, a salt calculator and a jar inventory

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Whole series: Salting and brining, €39

Salted vegetables

In short

  • Salted vegetables: 200 g of salt per 1 kg of vegetables (20 %), or a brine of 200 g of salt per 1 L of water for leaves.
  • Salt is weighed. Less salt means a different product: fermentation (H54) or spoilage.
  • Vegetables must be covered by their own liquid or a brine; keep them cold, up to 5 °C (41 °F), for roughly 3–6 months.
  • Weak salt water without acid (green beans, peas, sweetcorn in "brine" in a jar) isn't safe, even after boiling the jar.
  • Salted vegetables are soaked and cooked; a spoonful of salted herbs replaces a spoonful of salt in the dish.
  • Vine leaves and capers only from unsprayed plants or after the harvest interval.

What's inside

Chapters

  1. How heavy salt keeps vegetables
  2. Equipment, salt and jars
  3. Herbs in salt
  4. Salted vegetable base
  5. Runner and green beans in salt
  6. Vine leaves
  7. Capers and nasturtium seeds
  8. Chillies in salt
  9. Basil and leaves in layers of salt
  10. What isn't salted at home
  11. A herb plan for winter
  12. Soaking, use and salt in the dish
  13. Common mistakes
  14. Printable checklist

Worksheets

  • Salted vegetables calendar
  • Salt calculator
  • Herbs for the year calculator
  • Jar inventory
  • Jar labels

Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.

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