Pickled vegetables
22 recipes
Historic cucumber salad from 1900: paper-thin slices are salted, their own brine is reduced and poured over. Simple preservation without vinegar, modernized from Erken & Steen.
Historic bottling of green peas from 1900: corked bottles packed in hay and boiled slowly. Modernised from Erken & Steen, with food-safety advice.
Historic recipe from Erken & Steen's "Kogebog for skole og hjem" (1900): firm tomatoes canned in a lightly salted, slightly sweet brine and sterilized in a water bath.
Historic canning of cauliflower from 1900: blanching, brine and water bath in jars. Modernized from Erken & Steen's cookbook – with food-safety advice.
Historic canning of asparagus beans from 1900: blanching, lightly salted brine and water bath in jars. Modernized from Erken & Steen, with food-safety advice.
Historic canning of wax beans from 1900: blanching, a salt/sugar brine and a ¾-hour water bath in jars. Modernized from Erken & Steen, with food-safety advice.
Historic macédoine from Erken & Steen's "Kogebog for skole og hjem" (1900): carrot, peas and parsley root cut into shapes and canned in a light brine.
Historic pickles from Erken & Steen's "Kogebog for skole og hjem" (1900): cucumber, cauliflower and root vegetables in a spiced, cold vinegar brine with mustard and pepper.
Historical brine method for cucumbers from 1900: layered with cherry leaves, dill and onion, covered with cold brine with cream of tartar. Modernised and metric from Erken & Steen.
Historic cucumber brine from 1900 with vinegar: 20 l water, 2.5 kg salt, 2 l vinegar, maturing in a jar with cherry leaves and dill. Modernized from Erken & Steen.
Historic dry-salting of French beans from 1900: finely sliced beans layered with salt in a crock. Simple preservation from Erken & Steen, with food-safety advice.
Historic recipe from Erken & Steen's "Kogebog for skole og hjem" (1900): fresh chives layered with salt in crocks to preserve them through the winter.
Historic preservation from Erken & Steen's "Kogebog for skole og hjem" (1900): fresh parsley finely chopped and layered with salt in crocks for winter use.
Historic recipe for sweet asier from 1900: cucumbers in a sugar syrup with vinegar, with repeated boiling. From Erken & Steen's cookbook, modernized and metric.
Historical sweet-preserved pumpkin with ginger and vinegar from 1900. A two-stage preserving method with an 8-day resting time, modernised and metric from Erken & Steen's cookbook.
Classic sweet-pickled pearl onions from Erken & Steen's "Kogebog for skole og hjem" (1900): silverskin onions boiled tender and set in a sweet vinegar brine with pepper and bay.
Historic recipe for sour asier from 1900: large cucumbers are salted for a day and put in boiled vinegar with a little sugar, onion and dill. From Erken & Steen, modernized.
Historical recipe for pickled cucumbers from Erken and Steen's cookbook of 1900: strong brine, a floating egg and fresh vinegar. Modernised and metric.
Historic recipe from Erken & Steen's "Kogebog for skole og hjem" (1900): beetroot boiled tender and pickled in a sweet vinegar brine with caraway. A classic side dish.
Historic recipe from Erken & Steen's "Kogebog for skole og hjem" (1900): purslane stalks pickled in a sweet vinegar brine with cinnamon and cloves, re-poured several times.
Historic recipe from Erken & Steen's "Kogebog for skole og hjem" (1900): tomatoes cooked down with onion, cloves and bay, strained and bottled.
Historic preserving method from Erken & Steen's cookbook (1900): water-bath canning of vegetables. Jars are boiled submerged in water up to ¾ of their height.