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Sweet Pickled Cucumbers (Asier)

Sweet asier (Norwegian pickled cucumbers) from Erken's Stor kokebok 1914: peeled, seeded cucumbers are salted overnight and boiled 2 minutes in a brine of 1 l vinegar, 100 g sugar, long pepper, white pepper, mustard seed in a bag, chili, dill and 4 small onions. Packed in jars and covered with the brine after a fresh boil.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 613 (falt i det fri)

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About the dish

Sweet asier is the version Erken makes with a spiced vinegar brine in which the mustard seeds are tied into a cloth bag so the brine stays clear. The cucumbers get only two minutes of cooking and therefore keep a certain bite.

How to make it

  1. 1

    Prepare the cucumbers

    Peel the cucumbers thinly, cut them and remove the seeds with a spoon. Cut them in half lengthwise.

  2. 2

    Salt overnight

    Sprinkle the pieces with salt and let them stand until the next day.

  3. 3

    Boil the brine

    Bring a brine of 1 liter vinegar, 100 g sugar, long pepper, whole white pepper, chili, dill and 4 small onions to a boil. Tie the mustard seeds into a cloth bag and add it to the brine.

  4. 4

    Boil the cucumbers

    Put the cucumbers in the boiling brine and let them boil for 2 minutes. Put them straight into clean jars or glasses.

  5. 5

    Pour over the brine

    Give the vinegar brine a fresh boil and pour it over the cucumbers. Cover and let stand cool.

Changes from the original

Weight and volume measures are kept in modern form (grams, liters), "hylster spansk pepper" is given as dried chili, and the method is divided into numbered steps.

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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. 613) → Modernised~82% of the text changedremovedadded
Store 2 kg store agurker (asier) (tynt skrelt og renset). 2 ss salt (til å drysse over). 1 l. l eddik (7 %). 100 gr. sukker g sukker. 10 gr. langpepper g langpepper. 10 gr. hel, g hel hvit pepper pepper. 10 gr. hel, gul sennep g hele gule sennepsfrø (bindes inn i en tøypose). 1 hylster stk spansk pepper dill (tørket chili). 1 bunt dill. 4 smaa løk Store agurker skrælles tyndt, deles, stk små løk. Skrell agurkene tynt, del dem og kjernerne uttages ta ut kjernene med en sølvske. Deles paalangs skje. Del dem i to; drysses to på langs.. Dryss stykkene med salt og staar la dem stå til næste dag. En neste dag.. Kok opp en lake kokes av: av 1 l. liter eddik, 100 gr. g sukker, 10 gr. langpepper, 10 gr. hel, hel hvit pepper, 10 gr. hel, gul sennep, 1 hylster spansk pepper, dill, dill og 4 smaa små løk. Sennepen bindes ind Bind sennepsfrøene inn i en tøipose. Naar dette koker op, lægges asierne i, koker tøypose og legg den i laken.. Legg asiene i den kokende laken og la dem koke i 2 minutter; lægges like minutter. Legg dem straks i krukker. Eddiken gives igjen rene krukker eller glass.. Gi eddiklaken et opkok nytt oppkok og heldes over. hell den over asiene. Dekk til og la stå kjølig.

Note on Modernised

Vekt- og volummål er beholdt i moderne form (gram, liter), «hylster spansk pepper» er angitt som tørket chili, og fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

How do I prepare the cucumbers?
Peel large cucumbers thinly, cut them and scrape out the seeds with a silver spoon. Then cut them in half lengthwise, sprinkle with salt and let them stand until the next day (hence the long total time of about one day).
How long should the cucumbers boil in the brine?
Only 2 minutes. When the brine of vinegar, sugar, long pepper, white pepper, mustard, chili, dill and four small onions comes to a boil, the cucumbers are added, boiled for 2 minutes and put straight into jars. The vinegar is boiled once more and poured over.
Why is the mustard put in a bag?
The whole yellow mustard is tied into a cloth bag so that it flavors the brine without mixing into the finished pickle.
Where does the recipe come from?
From Henriette Schonberg Erken's Stor kokebok (1914), p. 613, in the chapter on preserved vegetables.

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