How much sugar do I need?

As much sugar as the cucumbers weigh after cleaning, and ¼ liter vinegar per kilo of sugar. So weigh the cleaned cucumber pieces before you make the syrup.

Why is the boiling repeated 2–3 times?

The repeated boiling and cooling slowly draws the sugar syrup into the cucumbers, gives an even sweetness and better keeping quality. With plenty of sugar and vinegar the preserve becomes sour/sweet and relatively stable; still, keep the equipment clean and store cool.

Sweet Asier (pickled ridge cucumbers)

1900 recipe for sweet asier: peeled, seeded cucumber pieces are blanched, covered with a sugar syrup (sugar = the weight of the cucumbers, ¼ l vinegar per kg sugar), given a boil and the cooled syrup poured over; the syrup is boiled and poured over again 2–3 times.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 298 (falt i det fri)

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About the dish

Fra Erken og Steens «Kogebog for skole og hjem» (1900). Den søte varianten av asier bruker like mye sukker som agurkenes vekt og en gjentatt oppkokings-metode som gradvis trekker sukkerlaken inn i frukten. Oppskriften strekker seg over side 298–299.

How to make it

1
Clean and blanch
Peel large cucumbers thinly, halve them and remove the seeds with a (silver) spoon. Cut into large pieces, weigh them, and then give them a quick boil in water. Lay them out on a cloth.
2
Make the sugar syrup
Take as much sugar as the cucumbers weigh, and dissolve it with ¼ liter vinegar per kilo of sugar.
3
First boil
Give the cucumbers a boil in the syrup, take them out, and pour the sauce over once it is well cooled.
4
Repeat
When this has stood for a few days, take out the cucumbers, bring the sauce to a boil, cool it and pour it over again. Repeat the whole process 2–3 times.

Changes from the original

Fremgangsmåten er hentet i sin helhet over sideskiftet (side 298 til 299). Sukkermengden er beholdt som forhold (like tungt som agurkene) og eddiken som ¼ l per kg sukker. Ingen priser.

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Frequently asked questions

How much sugar do I need?: As much sugar as the cucumbers weigh after cleaning, and ¼ liter vinegar per kilo of sugar. So weigh the cleaned cucumber pieces before you make the syrup.
Why is the boiling repeated 2–3 times?: The repeated boiling and cooling slowly draws the sugar syrup into the cucumbers, gives an even sweetness and better keeping quality. With plenty of sugar and vinegar the preserve becomes sour/sweet and relatively stable; still, keep the equipment clean and store cool.

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