Pickled vegetables
22 recipes
Historic cucumber salad from Erken & Steen (1900): paper-thin slices are salted and their own brine reduced and poured over. Preserved without vinegar.
Historic bottling of green peas from 1900: corked bottles packed in hay and boiled slowly. Modernised from Erken & Steen, with food-safety advice.
Historic canned whole tomatoes from Erken & Steen's cookbook (1900): firm tomatoes in a lightly salted, slightly sweet brine, 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 cookbook (1900): cucumber, cauliflower and root vegetables in a spiced, cold vinegar brine with mustard and pepper.
Cucumber brine method from Erken & Steen (1900): cucumbers layered with cherry leaves, dill and onion, covered with cold brine. Modernised, metric.
Historic cucumber brine from Erken & Steen (1900) with vinegar: 20 l water, 2.5 kg salt and 2 l vinegar, matured in a jar with cherry leaves and dill.
Historic dry-salting of French beans from Erken & Steen (1900): finely sliced beans layered with salt in a crock, with modern 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.
Historic sweet-preserved pumpkin with ginger and vinegar from Erken & Steen's cookbook (1900), a two-stage method with 8 days' rest. Modernised, metric.
Sweet-pickled pearl onions from Erken & Steen's cookbook (1900): silverskin onions boiled tender and set in a sweet vinegar brine with pepper and bay.
Sour asier from Erken & Steen (1900): large cucumbers salted for a day, then put in boiled vinegar with a little sugar, onion and dill. Modernised.
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 pickled beetroot from Erken & Steen's cookbook (1900): beetroot boiled tender and pickled in a sweet vinegar brine with caraway. A classic side.
Historic pickled purslane from Erken & Steen's cookbook (1900): stalks 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.