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Sour Pickled Cucumbers (Asier)

Sour asier (Norwegian pickled cucumbers) after Henriette Schonberg Erken 1914: large cucumbers are peeled, seeded, cut into large pieces, salted for 24 hours, dried off and put in a jar with cold, boiled vinegar with a little sugar, onion and dill.

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

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About the dish

The simplest of Erken's asier recipes: sour pickled cucumbers with no cooking of the cucumber itself. Just salting and cold, boiled vinegar with a little sugar and spices. Such sour asier accompanied roasted meat and rissoles.

How to make it

  1. 1

    Prepare the cucumbers

    Peel the cucumbers thinly, cut them and remove the seeds with a spoon.

  2. 2

    Salt for one day

    Cut them into large pieces, rub them well with table salt, pack them tightly together and let them stand for 24 hours.

  3. 3

    Wipe off the salt

    Take the pieces out and wipe off the salt well.

  4. 4

    Put in brine

    Put the cucumbers in a jar and pour over boiled, cooled vinegar with a little sugar, a couple of onions and a little dill. Cover and let stand cool.

Changes from the original

Amounts are estimated and given in modern measures, since the original does not give measures. The method is divided into steps and modernized in language.

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. 613) → 1949 (korrekturlest, s. 738)~56% av teksten endretfjernetlagt til
Store agurker bordsalt kokt, kold eddik litt sukker et par løk litt dill Store agurker skrælles tyndt, skrelles tynt, deles, og kjernerne uttages kjernene uttas med en sølvske. sølvskje. Deles i store stykker, som gnides ind gnis inn med bordsalt, lægges tæt paa hverandre, staar legges tett på hver andre, står i 24 timer. — Tages saa Tas så op, og saltet strykes godt av, lægges legges i en krukke og overheldes overhelles med kokt, kold eddik, hvori haves has litt sukker, et par løk og litt dill.

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Frequently asked questions

How long must the cucumbers sit in salt?
The cucumber pieces are rubbed with table salt, packed in tight layers and left for 24 hours. Then they are taken out and the salt is wiped off well.
How do I prepare the cucumbers?
Large cucumbers are peeled thinly, cut, and the seeds removed with a silver spoon. Then they are cut into large pieces before salting.
What does the brine consist of?
Boiled, cooled vinegar with a little sugar, a couple of onions and a little dill. The cucumber pieces are put in a jar and covered with this brine.
Where does the recipe come from?
From Henriette Schonberg Erken's Stor kokebok (1914), page 613, in the chapter on preserved vegetables.

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