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Pickled Cucumbers (Asier)

Erken's recipe for asier (large Norwegian pickled cucumbers) from Stor kokebok 1914: large cucumbers are peeled, seeded, salted overnight and doused with boiling vinegar three days running, the last time with a brief boil. Packed in jars and covered with a brine boiled from vinegar, 1.5 kg sugar per liter, onion, horseradish, chili, long pepper and dill.

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

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About the dish

Asier are large, overripe slicing cucumbers that are peeled and seeded before being placed in a vinegar brine. The recipe appears in the chapter on preserved vegetables and uses the old method of pouring boiling vinegar over the cucumbers three times, which both draws water out of the cucumber and makes it keep.

How to make it

  1. 1

    Prepare the cucumbers

    Peel the cucumbers, cut them in half lengthwise and scrape out everything inside - the seeds and soft flesh - with a silver spoon or teaspoon.

  2. 2

    Salt overnight

    Rub the cucumbers well with table salt, let them stand until the next day and dry them off thoroughly.

  3. 3

    First pouring

    Pour boiling vinegar over the cucumbers, cover and let stand until the next day.

  4. 4

    Second pouring

    Pour off the vinegar, bring it to a boil and pour it boiling over the cucumbers again. Let stand until the next day.

  5. 5

    Third time: brief boil

    Bring the vinegar to a boil, add the cucumbers and give them a brief boil. Lift them out and put them in clean jars or glasses.

  6. 6

    Boil the brine

    Boil the vinegar for 5 minutes with onion, horseradish, chili, long pepper, dill and 1.5 kg sugar per liter of vinegar.

  7. 7

    Pour over and cover

    Pour the boiling brine over the cucumbers so they are completely covered. Cover immediately and let them stand cool and dark for at least a couple of weeks before use.

Changes from the original

Amounts are given in modern measures (liters, grams) and the vinegar amount is standardized to 1 liter with 1.5 kg sugar as the original specifies. The method is divided into steps and the language of the steps is modernized, while the transcription retains Erken's spelling.

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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~81% of the text changedremovedadded
Store 3 kg store agurker (asier) (skrelt og renset). 4 ss bordsalt (til å gni inn agurkene). 1 l eddik (7 %). 1,5 kg sukker (per liter eddik). 2 stk løk (i skiver). 1 stk pepperrot (lite stykke, i skiver). 1 stk spansk pepper et par stykker langpepper dill 1 1/2 kg. sukker til (tørket chili). 2 stk langpepper. 1 l. eddik Agurkerne skrælles, deles langsefter bunt dill. Skrell agurkene, del dem i to, to på langs og skrap ut alt det indvendige — innvendige – kjerner og bløtt — tages ut – med sølvske. Asierne gnides ind en sølvskje eller teskje.. Gni asiene godt inn med bordsalt, staar la dem stå til næste neste dag og tørres av. Kokende tørk dem godt av.. Hell kokende eddik heldes over dem, staar tildækket asiene, dekk til næste dag, da og la stå til neste dag.. Hell eddiken heldes fra, kokes op kok den opp og heldes hell den kokende over asiene igjen. Tredje gang haves asierne La stå til neste dag.. Kok opp eddiken, legg asiene i og gives gi dem et knapt opkok; tages op, lægges i krukker, oppkok. Ta dem opp og legg dem i rene krukker eller glass.. Kok eddiken kokes i 5 minutter med løk, pepperrot, spansk pepper, et par stykker langpepper, dill og 1 1/2 kg. 1,5 kg sukker til 1 l. eddik. Slaaes per liter eddik.. Hell den kokende laken over asierne. asiene så de er helt dekket. Dekk til straks og la dem stå kjølig og mørkt i minst et par uker før bruk.

Note on Modernised

Mengder er oppgitt i moderne mål (liter, gram) og eddikmengden er standardisert til 1 liter med 1,5 kg sukker slik originalen angir. Fremgangsmåten er delt i trinn og språket i trinnene er modernisert, mens transkripsjonen beholder Erkens rettskriving.

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Frequently asked questions

Why does the process take three days?
The cucumbers are rubbed with table salt and left until the next day before being dried off. Then boiling vinegar is poured over, which stands covered until the next day, is boiled and poured over again. On the third day the cucumbers are put in the vinegar and given a brief boil. About three days in all (4320 minutes).
How do I prepare the cucumbers?
Large cucumbers (asier) are peeled and cut in half lengthwise. Everything inside - the seeds and soft flesh - is removed with a silver spoon.
What goes into the brine seasoning, and how much sugar?
The vinegar is boiled for 5 minutes with onion, horseradish, chili, a couple of pieces of long pepper and dill. The amount of sugar is 1 1/2 kg sugar to 1 liter of vinegar. The boiling brine is poured over the cucumbers in the jars.

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