Why are the cucumbers kept warm for the first 14 days?

The warmth starts a mild acid fermentation that preserves and adds flavor, before the jar is moved to a cool place for long-term storage.

Is warm maturing safe?

The combination of plenty of salt and vinegar makes the brine acidic and inhibits dangerous bacteria. But low-acid, covered preserves can in theory cause botulism; ensure ample salt/vinegar, clean equipment, and move to cool storage as directed. If you are unsure of the acidity, use a modern recipe with a known acid level.

Salted Cucumbers in Brine, Method II

1900 recipe for salted cucumbers, brine method II: cucumbers are soaked 24 h, layered with cherry leaves and dill, covered with a cold brine of 20 l water, 2.5 kg salt and 2 l vinegar, lightly pressed, matured warm for 14 days and ready after 3–4 weeks.

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). Den andre lakemetoden for agurker skiller seg fra I ved at laken inneholder eddik og at agurkene modnes varmt de første to ukene – en mild melkesyre-/eddikgjæring. Oppskriften strekker seg over side 297–298.

How to make it

1
Soak
Put medium-sized cucumbers in water for 24 hours. Take them out and wipe them dry.
2
Boil the brine
For 100 cucumbers, boil a brine of 20 liters water, 2½ kg salt and 2 liters vinegar. Let the brine become completely cold.
3
Layer up
Layer the cucumbers in a jar with cherry leaves and dill. Pour the cold brine over. Spread a piece of linen over and place a light weight on top.
4
Maturing
For the first 14 days the jar is kept in a warm place, then in a cooler place. After 3–4 weeks the cucumbers are ready to use.

Changes from the original

Fremgangsmåten er hentet i sin helhet over sideskiftet (side 297 til 298). Mengder er beholdt metrisk slik de står. Ingen priser.

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Frequently asked questions

Why are the cucumbers kept warm for the first 14 days?: The warmth starts a mild acid fermentation that preserves and adds flavor, before the jar is moved to a cool place for long-term storage.
Is warm maturing safe?: The combination of plenty of salt and vinegar makes the brine acidic and inhibits dangerous bacteria. But low-acid, covered preserves can in theory cause botulism; ensure ample salt/vinegar, clean equipment, and move to cool storage as directed. If you are unsure of the acidity, use a modern recipe with a known acid level.

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