What is cream of tartar?

Cream of tartar (potassium hydrogen tartrate) is an acidic salt that precipitates in wine casks. It was used to keep the vegetables firm and the brine clear; in modern pickling it can be omitted.

Is brine enough to preserve safely?

Brine inhibits many bacteria, but low-acid, oxygen-poor preserves can, in the worst case, provide a breeding ground for Clostridium botulinum. Keep equipment clean, use plenty of salt and cool storage, and rather follow a modern, acid-controlled recipe if you are unsure.

Salted cucumbers in brine, method I

1900 recipe for salted cucumbers, brine method I: cucumbers layered with cherry leaves, dill and onion in a jar, covered with cold brine of 6 l water, 1 l salt and 2 tbsp cream of tartar, stored cool.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 297 (falt i det fri)

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About the dish

Fra Erken og Steens «Kogebog for skole og hjem» (1900). Dette er den første av to lakemetoder for agurker – en kald saltlake med kirsebærblad, dill og løk lagt i en dunk eller krukke. Kirsebærblad ble tradisjonelt brukt fordi de gir sprøhet.

How to make it

1
Layer up
Wash and dry medium-sized cucumbers. Place a thick layer of cherry leaves, dill and onion in the bottom of a clean cask, keg or jar. Pack the cucumbers tightly on top until the jar is half full.
2
More layers
Add a new layer of cherry leaves and spices, then cucumbers, and finally another layer of leaves.
3
Make the brine
Make a brine of 6 litres water, 1 litre salt (by volume) and 2 tablespoons cream of tartar. When the brine is cold, pour it over the cucumbers.
4
Storage
Store in a cool place.

Changes from the original

Beholdt originalens mengder (inkl. det uvanlige volummålet «1 l. salt») og lagvise oppbygging. Vinstein er merket som valgfri i moderne versjon. Ingen priser.

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Frequently asked questions

What is cream of tartar?: Cream of tartar (potassium hydrogen tartrate) is an acidic salt that precipitates in wine casks. It was used to keep the vegetables firm and the brine clear; in modern pickling it can be omitted.
Is brine enough to preserve safely?: Brine inhibits many bacteria, but low-acid, oxygen-poor preserves can, in the worst case, provide a breeding ground for Clostridium botulinum. Keep equipment clean, use plenty of salt and cool storage, and rather follow a modern, acid-controlled recipe if you are unsure.

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