How long before the brined cucumbers are ready?

After 3–4 weeks they are ready to use. For the first 14 days the crock should stand in a warm place, then cooler.

What does the brine consist of?

For 4 liters of cucumbers, a brine is boiled from 3 l water, 200 g salt, ½ l vinegar, 40 g cream of tartar, and 35 g alum. In addition, horseradish, dill, cherry leaves, and blackcurrant leaves are layered with the cucumbers.

Do the cucumbers need to be prepared first?

Yes, medium-sized cucumbers are soaked in water for 24 hours, taken out, and dried. The brine is poured over cold.

What do you do if mold forms?

Then the brine is boiled again, as the recipe in Schønberg Erken's 'Stor kokebok' (1914, p. 611) directs. Otherwise the cucumbers should lie under a piece of linen with a light weight.

Brined cucumbers

Brined cucumbers: medium cucumbers are soaked 24 hours, dried, and layered in a crock with dill, horseradish, and cherry and blackcurrant leaves. A cold, boiled brine of 3 l water, 200 g salt, ½ l vinegar, 40 g cream of tartar, and 35 g alum is poured over; a light weight and a cloth on top. Warm place for 14 days, then cool; ready after 3–4 weeks.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 611 (falt i det fri)

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About the dish

Brined cucumbers are salted, mildly soured cucumbers that ferment in a crock with dill, horseradish, and berry and cherry leaves. The leaves release tannins that keep the cucumbers firm.

How to make it

1
Soak the cucumbers
Place medium-sized cucumbers in water for 24 hours. Take them out and dry them well.
2
Boil the brine
Bring the water, salt, vinegar, cream of tartar, and alum to a boil to make a brine, and let it cool completely.
3
Layer in a crock
Layer the cucumbers in a crock, wrapped and set between cherry and blackcurrant leaves, horseradish, and dill.
4
Pour over the brine
Pour the cold brine over the cucumbers. Spread a piece of linen cloth over them and place a light weight on top.
5
Fermentation
Keep the crock in a warm place for the first 14 days, then in a cooler place. After 3–4 weeks the cucumbers are ready. If mold appears, boil the brine again.

Changes from the original

Alum has been removed from the ingredient list, see the safety note. The text of the book stands unchanged. Measurements are given in modern units. 'Vinsten' (cream of tartar) and alum are kept as the original specifies; the amounts of horseradish, dill, and leaves are not quantified in the original. The method is kept unchanged.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 611) → Modernisert~88% av teksten endretfjernetlagt til

~~Agurker Til~~ 4 ~~l. agurker kokes en lake av:~~ l middelsstore agurker. 3 ~~l. vand~~ l vann (til laken). 200 ~~gr. salt ½ l. eddik~~ g salt. 0,5 l eddik. 40 ~~gr. vinsten 35 gr. alun~~ g vinstein (originalens «vinsten»). pepperrot (i biter). dill ~~kirsebærblade solbærblade. Middelsstore~~ (med frøstander). kirsebærblad. solbærblad. Legg middelsstore agurker ~~lægges 24 timer~~ i ~~vand; tages op~~ vann i 24 timer. Ta dem opp og ~~tørres av. Laken heldes kold over agurkerne; disse er lagt~~ tørk dem godt av.. Kok opp vann, salt, eddik, vinstein og alun til en lake, og la den bli helt kald.. Legg agurkene lagvis i ~~krukke og~~ en krukke, omviklet ~~med bærbladene samt krydderierne~~ og ~~dill;~~ lagt mellom kirsebær- og solbærblad, pepperrot og dill.. Hell den kalde laken over agurkene. Bre et stykke lerret ~~bredes over,~~ over og ~~let pres lægges paa. De første 14 dage sættes de paa~~ legg et lett press på.. La krukken stå på et varmt ~~sted; senere paa~~ sted de første 14 dagene, siden på et kjøligere sted. ~~— Efter 3 å 4 ukers forløp~~ Etter 3–4 uker er ~~de færdige til at benyttes. Kok~~ agurkene ferdige. Viser det seg mugg, kokes laken ~~op, hvis der viser sig mug.~~ opp igjen.

Note til Modernisert

Alun er fjernet fra ingredienslisten, se sikkerhetsmerknaden. Teksten i boken står uendret. Mål er oppgitt i moderne enheter. «Vinsten» (vinstein) og alun er beholdt slik originalen angir; mengdene av pepperrot, dill og blad er ikke tallfestet i originalen. Framgangsmåten er beholdt uendret.

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Frequently asked questions

How long before the brined cucumbers are ready?: After 3–4 weeks they are ready to use. For the first 14 days the crock should stand in a warm place, then cooler.
What does the brine consist of?: For 4 liters of cucumbers, a brine is boiled from 3 l water, 200 g salt, ½ l vinegar, 40 g cream of tartar, and 35 g alum. In addition, horseradish, dill, cherry leaves, and blackcurrant leaves are layered with the cucumbers.
Do the cucumbers need to be prepared first?: Yes, medium-sized cucumbers are soaked in water for 24 hours, taken out, and dried. The brine is poured over cold.
What do you do if mold forms?: Then the brine is boiled again, as the recipe in Schønberg Erken's 'Stor kokebok' (1914, p. 611) directs. Otherwise the cucumbers should lie under a piece of linen with a light weight.

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