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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)

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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.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 611) → Modernised~85% of the text changedremovedadded
Agurker Til 25 stk små agurker (originalen regner 100 agurker: agurker). salt til saltlake (så sterk lake at et egg flyter). 2,5 dl eddik. 30 g sukker. 1 l. eddik 125 gr. sukker 4 stk løk 2 hylster (i skiver). 0,5 stk spansk pepper (tørket chili). 1 ske hel, ts hel gul sennep 5 stykker sennep. 1 stk langpepper. Agurker lægges i saa Lag en saltlake så sterk saltlake, at et egg flyter; optages, avtørres flyter i den, og lægges legg agurkene i krukker. Til 100 agurker 1 l. laken. La dem ligge til de er gjennomsaltet.. Ta agurkene opp, tørk dem av og legg dem i en ren krukke.. Kok opp eddik, 125 gr. sukker, 4 løk, 2 hylster spansk pepper, 1 ske hel, hel gul sennep, 5 stykker langpepper. Kokes op sennep og heldes langpepper.. Hell den kokende laken over agurkerne. agurkene. Dekk til og oppbevar kjølig.

Note on Modernised

Oppskriften er skalert ned fra 100 til 25 agurker for moderne husholdning (eddik 2,5 dl, sukker ca. 30 g osv. er angitt forholdsmessig). «Hylster spansk pepper» er tolket som tørket chili/spansk pepper, «langpepper» beholdt som krydder.

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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.

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