Grønnsaker, hermetiske

Cucumbers are salted in a brine strong enough to float an egg, dried, and packed in a jar; a boiling brine of vinegar, sugar, onion, chili pepper, whole yellow mustard seed, and long pepper is poured over them.

Erken's recipe for asier (Norwegian pickled cucumbers) from Stor kokebok 1914: large cucumbers are peeled, seeded, salted overnight and doused with boiling vinegar three days running, the last time with a brief boil. Packed in jars and covered with a brine boiled from vinegar, 1.5 kg sugar per liter, onion, horseradish, chili, long pepper and dill.

Sweet asier (Norwegian pickled cucumbers) from Erken's Stor kokebok 1914: peeled, seeded cucumbers are salted overnight and boiled 2 minutes in a brine of 1 l vinegar, 100 g sugar, long pepper, white pepper, mustard seed in a bag, chili, dill and 4 small onions. Packed in jars and covered with the reboiled brine.

Sour asier (Norwegian pickled cucumbers) after Henriette Schonberg Erken 1914: large cucumbers are peeled, seeded, cut into large pieces, salted for 24 hours, dried off and put in a jar with cold, boiled vinegar with a little sugar, onion and dill.

Erken's method for canned asparagus: scraped, soaked in cold water for 30 min, blanched standing upright for 5 min in salted water (10 g/l), cooled, packed in jars with fresh-boiled brine and sterilized 1 hour at 100 degrees C.

Green beans (about 200 g) are stringed, washed, given a quick boil, packed in jars with hot salted water (2 l water, 50 g salt) and sterilized 60 minutes at 100 degrees C in a water bath.

Apple butter from Erken 1914: 1 kg peeled apples cooked completely down with 2 dl water and seasoned with sugar.

Pumpkin butter from Erken's Stor kokebok 1914: leftover pumpkin flesh is boiled tender, weighed and boiled further with half as much sugar for half an hour, seasoned with lemon or whole ginger.

Carrot butter from Erken 1914: 1.5 kg of carrots and lemon peel in julienne are cooked tender, then cooked on in 2.5 dl of the cooking water with 750 g sugar and lemon juice until the preserve sets.

Rhubarb butter from Erken 1914: 1 kg rhubarb stalks are cooked down with 750 g sugar, 1 tsp ground ginger, and the juice of 1 lemon for about 2 hours into a marmalade.

Erken's method for preserving cucumber slices for salad: peeled, sliced cucumbers are salted for ½ hour, pressed dry between cloths, placed in a half-filled stoneware crock, covered with wine vinegar and a 2 cm layer of cooking oil, sealed and stored cold. Used later with fresh vinegar, oil and pepper or a salad dressing.

Erken's method for salted cucumbers: medium-sized cucumbers are soaked 1-2 days, placed in a stoneware crock with dill in the bottom and cherry leaves between the layers, covered with a brine of 45 g salt per liter of water, and stored cold for 6-8 weeks. Variation with warm storage for more sour cucumbers, or a brine of 10 l boiling water, 1½ l vinegar and ½ l salt.