Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Cucumbers (Pickled in Vinegar)

Cucumbers are salted in a brine strong enough to float an egg, dried, and packed in a jar; a boiling brine of vinegar, sugar, onion, chili pepper, whole yellow mustard seed, and long pepper is poured over them.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 611 (falt i det fri)

Be the first to rate

About the dish

A classic method of preserving cucumbers in spiced vinegar. The strength of the brine is measured by the old trick: it should be strong enough to float an egg.

How to make it

  1. 1

    Place the cucumbers in brine

    Make a brine strong enough to float an egg, and place the cucumbers in the brine. Leave them until they are salted through.

  2. 2

    Dry and pack in a jar

    Take the cucumbers out, pat them dry, and pack them in a clean jar.

  3. 3

    Boil the spiced brine

    Bring the vinegar, sugar, onion, chili pepper, whole yellow mustard seed, and long pepper to a boil.

  4. 4

    Pour over

    Pour the boiling brine over the cucumbers. Cover and store cool.

Changes from the original

The recipe has been scaled down from 100 to 25 cucumbers for a modern household (vinegar 2.5 dl, sugar approx. 30 g, etc. are given proportionally). 'Pod of Spanish pepper' has been interpreted as dried chili/chili pepper, and 'long pepper' kept as a spice.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 611) → 1949 (korrekturlest, s. 737)~77% av teksten endretfjernetlagt til
Agurker Til 100 agurker: 1 l. eddik 125 gr. sukker 4 løk 2 hylster spansk pepper 1 ske hel, gul sennep 5 stykker langpepper. Agurker lægges legges i saa så sterk saltlake, at et egg flyter; optages, optas, avtørres og lægges legges i krukker. Til 100 agurker 1 l. eddik, 125 gr. sukker, 4 løk, 2 hylster spansk pepper, 1 ske hel, skjehel, gul sennep, 5 stykker langpepper. Kokes op og heldes helles kokende over agurkerne. agurkene. Middelsstore agurker legges i koldt vann 1 å 2 dager, tørkes godt, legges i krukke, hvis bunn er dekket med et tykt lag dill. Kirsebærblade legges inn mellem agurkene. Krukken dekkes til med et trelokk; gjennem et lite hull i dette helles en opløsning av 1 l. vann til 45 gr. salt. Av denne blanding benyttes så meget at agurkene dekkes. Mere saltvann påfylles de følgende dager efter behov. Nu korkes hullet i lokket, krukken settes i kjelleren, og agurkene er ferdige til bruk efter 6 å 8 ukers forløp.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How strong should the brine be?
Strong enough to float an egg. The cucumbers lie in the brine, are then taken out, patted dry, and packed in jars.
What goes into the vinegar brine for 100 cucumbers?
1 liter vinegar, 125 g sugar, 4 onions, 2 pods of chili pepper, 1 spoon of whole yellow mustard seed, and 5 pieces of long pepper. Everything is boiled and poured boiling over the cucumbers.
Why does the recipe take so long?
The actual boiling of the brine is quick, but the cucumbers must first lie in the salt brine; so about a full day is counted in total.
Where does the recipe come from?
From Henriette Schønberg Erken's 'Stor kokebok' (1914), page 611, in the chapter on preserved vegetables.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!