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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 738) → Modernised~83% of the text changedremovedadded
100 stk små sylteagurker (børstet i kaldt vann). 2 l vann (til saltlake). 400 g salt (til saltlaken; så sterk at et egg flyter). 1 stk blomkål (delt i små buketter). 300 g gulrot (i staver). 200 g persillerot (i staver). 300 g aspargesbønner. 300 g unge erter (belgfrie). 1 ts salt (toppet, per liter kokevann). 1 ts hel muskatblomme. 150 g sølvløk (skrelt). 1 ss hele sennepsfrø. 1 ss hel hvit pepper. 1 stk spansk pepper (klippet i smale strimler og utvannet). 1,5 l eddik (kokt og avkjølt). Børst 100 små agurker børstes i koldt kaldt vann og legges legg dem i saltlake natten over. Laken må skal være så sterk, sterk at et egg flyter. Blomkål, gule og hvite røtter, flyter i den.. Rens blomkål, gulrot, persillerot, aspargesbønner og pillerter renses og kokes halvmøre, erter. Kok dem halvmøre hver for sig seg i saltvann (1 med 1 toppet teskje salt til hver per liter vann), legges op vann.. Legg grønnsakene opp på et klæde forat klede så vannet kan renne renner godt av. Grønnsakene skjæres op av.. Skjær grønnsakene opp og legges legg dem sammen med agurkene samt blomkål og blomkålen i glass eller krukker tillikemed litt hel muskatplomme, krukker, lagvis med muskatblomme, sølvløk, hele sennepsfrø, hel sennep, hel, hvit pepper, ganske lite hel pepper og litt utvannet spansk pepper, pepper klippet i smale strimler og utvannet. Overhelles med kold, strimler.. Hell kald, kokt eddik. Korkes eddik over så alt er dekket. Kork glassene eller overbindes bind over med pergament. pergament, og la picklesen stå kjølig i noen uker.

Note on Modernised

Grønnsaksmengdene er anslått i moderne mål siden originalen bare nevner dem uten vekt. «Pilerter» er modernisert til unge erter, «gule og hvite røtter» til gulrot og persillerot. Fremgangsmåten er delt i trinn.

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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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