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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 737) → 1914 (proofread, p. 611)~60% of the text changedremovedadded

~~Middelsstore agurker legges 24 timer i vann; tas op og tørres av.~~ Agurker Til 4 l. agurker kokes en lake av: 3 l. ~~vann~~ vand 200 gr. salt ~~1/2~~ ½ l. eddik 40 gr. vinsten 35 gr. alun Vil man ha agurkene sure, legges de i krukke, der dekkes med trelokk, efterat saltvannet er helt over, står i kjøkkenet eller på et annet varmt sted 8—14 dager. Eller man kan tilsette eddik og blander da i 10 l. kokende vann 1 1/2 l. eddik og 1/2 l. salt. Dette blandes godt, står til saltet er opløst. pepperrot dill kirsebærblade solbærblade. Middelsstore agurker lægges 24 timer i vand; tages op og tørres av. Laken ~~helles~~ heldes kold over ~~agurkene;~~ agurkerne; disse er lagt lagvis i krukke og omviklet med bærbladene samt krydderierne og dill; et stykke lerret bredes over, og ~~lett press legges på.~~ let pres lægges paa. De første 14 ~~dager settes~~ dage sættes de på paa et varmt sted; senere på paa et kjøligere sted. ~~Opbevaring av agurker~~ — Efter 3 å 4 ukers forløp er de ~~ferdige~~ færdige til å at benyttes. Kok laken op, hvis der viser sig ~~mugg.~~ mug.

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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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