Pickles – Mixed Pickled Vegetables

About the dish

Denne engelskinspirerte pickles-blandingen fra Erken og Steens «Kogebog for skole og hjem» (1900) kombinerer sylteagurk, blomkål og rotgrønnsaker i krydret eddiklake. Den kalde, kokte eddiken virker konserverende, men bruk rent utstyr og oppbevar kjølig. Følg gjeldende råd for mattrygghet ved eddik-nedlegging. «Spansk peber» er datidens navn på chili/paprika.

How to make it

1. 1

   Put the cucumbers in brine

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

2. 2

   Par-boil the vegetables

   Clean the cauliflower, carrots, white roots, string beans and peas. Boil them until half-tender, each separately, in salted water (1 heaping tsp of salt per liter of water). Turn them out onto a cloth so the water drains off well.

3. 3

   Pack into jars with spices

   Cut up the vegetables and pack them together with the cucumbers and the cauliflower into jars or crocks. Add a little whole mace, silverskin onions, whole mustard seed, whole white pepper and quite little whole chili pepper (Spanish pepper) cut into narrow strips and soaked.

4. 4

   Pour over vinegar and seal

   Cover with cold, boiled vinegar. Cork the jars or tie over with parchment paper. Store cool.