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Preserving and bottling

2 recipes · Canned vegetables

2 preserving and bottling recipes from the “Big Cookbook,” in the canned vegetables category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Storing Cucumbers for Salad

    Erken's method (1914) for preserving cucumber slices for salad: salted, pressed dry, put in a crock with vinegar and a layer of cooking oil, stored cold.

  • Salted Cucumbers

    Erken's method (1914) for salted cucumbers: cucumbers soaked, put in a crock with dill and cherry leaves, covered with brine and stored cold for 6–8 weeks.