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Pickles

Pickles after Erken 1914: 100 small cucumbers soak in strong brine overnight, while cauliflower, carrot, parsley root, wax beans and peas are each cooked half-tender separately. Everything is layered in jars with mace, pearl onions, mustard seed, white pepper and a little soaked chili, then covered with cold, boiled vinegar.

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

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About the dish

In 1914, pickles were an English-inspired accompaniment of mixed vegetables in vinegar. Erken uses a salty brine for the cucumbers – strong enough that an egg floats – and parboils the other vegetables separately so they keep their color and firmness.

How to make it

  1. 1

    Put the cucumbers in brine

    Brush 100 small cucumbers in cold water and put them in brine overnight. The brine should be strong enough that an egg floats in it.

  2. 2

    Parboil the vegetables

    Clean the cauliflower, carrot, parsley root, wax beans and peas. Cook them half-tender, each separately, in salted water with 1 heaping teaspoon of salt per liter of water.

  3. 3

    Draining

    Lay the vegetables out on a cloth so the water drains off well.

  4. 4

    Pack the jars

    Cut up the vegetables and layer them together with the cucumbers and cauliflower in jars or crocks, alternating with mace, pearl onions, whole mustard seed, whole white pepper and a little soaked chili cut into strips.

  5. 5

    Pour over the vinegar

    Pour cold, boiled vinegar over so everything is covered. Cork the jars or tie parchment over them, and let the pickles stand cool for a few weeks.

Changes from the original

The vegetable amounts are estimated in modern measures since the original merely names them without weights. "Shelling peas" is modernized to young peas, and "yellow and white roots" to carrot and parsley root. The method is divided into steps.

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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)~54% av teksten endretfjernetlagt til
100 smaa agurker saltlake blomkaal gule og hvite røtter aspargesbønner pilerter salt (1 toppet teske til hver l. vand) litt hel muskatblomme sølvløk hel sennep hel, hvit pepper ganske litet hel spansk pepper kold, kokt eddik 100 smaa små agurker børstes i koldt vand vann og lægges legges i saltlake natten over. Laken maa må være saa så sterk, at et egg flyter. Blomkaal, Blomkål, gule og hvite røtter, aspargesbønner og pilerter pillerter renses og kokes halvmøre, hver for sig, sig i saltvand saltvann (1 toppet teske teskje salt til hver l. vand), lægges liter vann), legges op paa på et klæde, klæde forat vandet vannet kan rinde renne godt av. Grønsakerne Grønnsakene skjæres op og lægges legges med agurkerne agurkene samt blomkaal blomkål i glas glass eller krukker tillikemed litt hel muskatblomme, muskatplomme, sølvløk, hel sennep, hel, hvit pepper, ganske litet lite hel spansk pepper, klippet i smale strimler og utvandet. Overheldes utvannet. Overhelles med kold, kokt eddik. Korkes eller overbindes med pergament.

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Frequently asked questions

How strong must the brine for the cucumbers be?
Strong enough that an egg floats in it. The cucumbers are brushed in cold water and lie in the brine overnight (hence the long time of about 15 hours).
Should the vegetables be cooked together?
No. Cauliflower, yellow and white roots, wax beans and shelling peas are cleaned and cooked half-tender each separately in salted water – 1 heaping teaspoon of salt per liter of water. Then they're laid on a cloth so the water drains off well.
Which spices are used, and what is poured over?
A little whole mace, pearl onions, whole mustard, whole white pepper and quite little whole chili are placed in the jars along with the vegetables. Cold, boiled vinegar is poured over.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 613. The original quantity is 100 small cucumbers.

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