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Storing Cucumbers for Salad

Erken's method for preserving cucumber slices for salad: peeled, sliced cucumbers are salted for ½ hour, pressed dry between cloths, placed in a half-filled stoneware crock, covered with wine vinegar and a 2 cm layer of cooking oil, sealed and stored cold. Used later with fresh vinegar, oil and pepper or a salad dressing.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 612 (falt i det fri)

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About the dish

From the chapter "Vegetables, preserved" in "Stor kokebok" (1914). The method keeps cucumber slices for salad through the winter: the slices are drained with salt and pressure, placed in vinegar and sealed with a layer of oil that keeps the air out. The crock was traditionally sealed with a bladder (animal bladder) – today a tight-fitting lid is used.

How to make it

  1. 1

    Slice and salt

    Peel freshly picked, preferably seedless cucumbers and cut them into slices. Sprinkle with salt and let stand for ½ hour.

  2. 2

    Press out the water

    Spread the slices out well on a clean cloth, lay another cloth on top and press them down. Repeat with a dry cloth until the cucumber slices are completely dry.

  3. 3

    Pack into the crock

    Place the slices in a stoneware crock filled only halfway. Pour wine vinegar over so the slices are covered.

  4. 4

    Seal with oil

    Pour a couple of centimeters of cooking oil over the vinegar. Seal the crock (a bladder in the original, today a tight lid or parchment) and set it in a cold place. This keeps the cucumbers for a long time.

  5. 5

    Serving

    When the salad is to be used, lift out the slices and prepare them with fresh vinegar, fresh oil and pepper, or with a salad dressing.

Changes from the original

Quantities are estimated in modern measures, since the original merely lists the ingredients without weights. The bladder used to tie over the crock has been replaced with a tight lid or parchment. Wine vinegar and cooking oil are kept as in the original.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 612) → 1949 (proofread, p. 738)~38% of the text changedremovedadded
Agurker salt vineddik matolje. Nyplukkede, helst kjernefrie kjernefri agurker skrælles, skrelles, skjæres i skiver, bestrøes med salt, staar står ½ time, tørres paa tørkes på et rent klæde, bredes godt utover dette; et andet annet klæde lægges legges over, og der lægges pres paa. legges press på. Dette gjentages gjentas i et tørt klæde, klæde til agurkskiverne agurkskivene er ganske tørre. Agurkskiverne lægges Agurkskivene legges nu i en stenkrukke, der kun fyldes fylles halvt, overheldes overhelles eddiken og herover igjen et par centimeter tykt lag olje. Krukken tilbindes med blære og opbevares paa på et koldt sted. Paa På denne maate måte holder agurkerne agurkene sig i lang tid. Naar Når salaten skal benyttes, tillages den med frisk eddik, frisk olje og pepper, eller man kan benytte en eller anden annen salatsaus.

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Frequently asked questions

Which cucumbers are best suited?
Freshly picked cucumbers, preferably seedless. They are peeled and cut into slices.
Why are the cucumber slices salted and pressed?
The salt draws out moisture. The slices stand for ½ hour with salt, are then dried on a clean cloth with another cloth on top and a weight pressing down. This is repeated with a dry cloth until the slices are completely dry – that is what makes them keep for a long time.
How should the crock be packed and stored?
Fill a stoneware crock only halfway with cucumber slices, pour over wine vinegar and then a couple of centimeters of cooking oil. Seal the crock with a bladder and set it in a cold place.
How are the cucumbers used later?
When the salad is to be served, the cucumbers are mixed with fresh vinegar, fresh oil and pepper – or another salad dressing. The recipe is from Schønberg Erken's Stor kokebok (1914), p. 612.

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