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Cucumber Salad for Storage

Salted cucumber salad for storage: paper-thin cucumber slices are layered with salt, the liquid is poured off the next day, the slices are divided among small jars with more salt and tied over with parchment paper; an opened jar must be used up.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 608 (falt i det fri)

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About the dish

From the chapter 'Salting vegetables' in 'Stor kokebok' (1914): salted cucumber salad for winter use, repacked into smaller jars because everything must be used once a jar has been opened.

How to make it

  1. 1

    Slice the cucumbers

    Peel firm cucumbers with few seeds and cut them into paper-thin slices.

  2. 2

    Salt in layers

    Layer the slices with salt in a crock and let the crock stand until the next day.

  3. 3

    Pour off the liquid

    Pour off the liquid from the cucumber slices.

  4. 4

    Divide into jars

    Divide the cucumber slices among smaller jars or crocks and sprinkle more salt over them.

  5. 5

    Cover and tie

    Cover with parchment paper the next day. Once a jar has been opened, all of it must be used at once.

Changes from the original

No quantities are given in the original; Erken's general ratio (300 g salt per kg of vegetables) has been included as guidance. Parchment paper can be replaced with baking paper or a tight-fitting lid.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 733)~85% of the text changedremovedadded
faste agurker med få kjerner (etter ønske). salt (veiledende 300 g salt per kg agurk). Skrell faste Faste agurker med få kjerner skrelles og skjær dem skjæres i løvtynne skiver.. Legg skivene løv tynne skiver; disse legges lagvis med salt i en krukke og la krukke; krukken stå står til neste dag.. Hell næste dag; laken fra agurkskivene.. Fordel agurkskivene helles fra. Agurk skivene fordeles i mindre glass eller krukker og strø over mer salt.. Bind over nedstrøes med mere salt. Tilbindes med pergamentpapir neste næste dag. Er et glass først åpnet, må alt brukes på én gang. Saltlake: 20 gr. salt til 1 1. vann, hvis grønnsakene er forvellet i damp. 10 gr. salt til 1 1. vann, hvis grønnsakene er forvellet i salt vann. Laken skal koke i 10 minutter og helles kold over grønnsakene. Glem ikke å omsterilisere alle grønnsaker efter 24 timers forløp ved 100 0 C. i 15 minutter.

Note on Modernised

Ingen mengder er oppgitt i originalen; Erkens generelle forhold (300 g salt per kg grønt) er tatt inn som veiledning. Pergamentpapir kan erstattes av bakepapir eller tett lokk.

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Frequently asked questions

Which cucumbers are best suited?
Firm cucumbers with few seeds. They are peeled and cut into paper-thin slices.
Why does it take two days?
The slices are layered with salt in a crock and left until the next day, then the liquid is poured off. The slices are divided among smaller jars or crocks with more salt, and covered with parchment paper the following day.
How long does an opened jar keep?
According to the recipe, everything in an opened jar must be used at once; which is why it pays to use small jars.
Where does the recipe come from?
From Henriette Schønberg Erken's 'Stor kokebok' (1914), page 608, under salted cucumbers.

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