Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Salted Cucumbers

Erken's method for salted cucumbers: medium-sized cucumbers are soaked 1-2 days, placed in a stoneware crock with dill in the bottom and cherry leaves between the layers, covered with a brine of 45 g salt per liter of water, and stored cold for 6-8 weeks. Variation with warm storage for more sour cucumbers, or a brine of 10 l boiling water, 1½ l vinegar and ½ l salt.

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

Be the first to rate

About the dish

From the chapter "Vegetables, preserved" in Henriette Schønberg Erken's Stor kokebok (1914). Salting cucumbers in a stoneware crock with dill and cherry leaves was the housewife's standard method for preserving summer's cucumbers for winter use. The cherry leaves contribute tannins that keep the cucumbers firm.

How to make it

  1. 1

    Soaking

    Place medium-sized cucumbers in cold water for 1-2 days. Take them out and dry them well.

  2. 2

    Place in crock

    Cover the bottom of a stoneware crock with a thick layer of dill. Layer the cucumbers in the crock with cherry leaves between the layers.

  3. 3

    Brine

    Dissolve 45 g salt in 1 liter of water. Pour over enough brine to cover the cucumbers completely. Top up with more salt water over the next few days as needed.

  4. 4

    Storage

    Cover the crock with a wooden lid (or a plate with light weight and a tight cloth). Place the crock in the cellar. The cucumbers are ready to use after 6-8 weeks.

  5. 5

    Sour cucumbers (variation)

    If you want more sour cucumbers, let the crock with the brine stand in the kitchen or another warm place for 8-14 days before putting it in a cold place.

  6. 6

    With vinegar (variation)

    Or mix 10 liters boiling water with 1½ liters vinegar and ½ liter salt. Stir well and let the mixture stand until the salt is dissolved before pouring it cold over the cucumbers.

Changes from the original

The ingredient amounts are set up as modern measurements (liter/gram). The brine is given at a ratio of 45 g salt per liter of water. The OCR error "2 l. salt" is interpreted as ½ l salt (as in the original "½ l. salt"). A wooden lid with cork can be replaced with a plate and light weight plus a tight cloth.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 737)~97% of the text changedremovedadded
3 kg agurker (middels store, faste). 1 bunt Agurker dill (med blomsterskjermer). 20 stk kirsebærblad. kirsebærblade 1 l vann (til saltlake, mer etter behov). 45 g salt (per liter vann). 10 l kokende vann (kun ved sur variant). 1,5 l eddik (kun ved sur variant). 0,5 l salt (kun ved sur variant; ca. 600 g). Legg middels store agurker i kaldt l. vann i 1–2 døgn. Ta dem opp og tørk dem godt.. Dekk bunnen av en steinkrukke med et tykt lag dill. Legg agurkene lagvis i krukken med kirsebærblad mellom lagene.. Løs opp 45 g gr. salt i 1 liter vann. Hell så mye lake over at agurkene er helt dekket. Etterfyll med mer saltvann de nærmeste dagene etter behov.. Dekk krukken med et trelokk (eller tallerken med lett press og tett klede). Sett krukken i kjelleren. Agurkene er ferdige til bruk etter 6–8 uker.. Ønsker du surere agurker, la krukken med saltlaken stå på kjøkkenet eller et annet varmt sted i 8–14 dager før den settes kaldt.. Eller bland 10 liter kokende vann med 1½ liter eddik og ½ liter salt. Rør godt og la blandingen stå til saltet er oppløst før den helles kald over agurkene. salat Agurker salt vineddik kronolje

Note on Modernised

Ingrediensmengdene er satt opp som moderne mål (liter/gram). Saltlaken er oppgitt i forhold 45 g salt per liter vann. OCR-feilen «2 l. salt» er tolket som ½ l salt (som i originalen «½ l. salt»). Trelokk med kork kan erstattes med tallerken og lett press samt tett klede.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long does it take before the cucumbers are ready?
After salting in a crock in the cellar, they are ready to use after 6-8 weeks.
Why are the cucumbers placed in cold water first?
Medium-sized cucumbers are placed in cold water for 1-2 days before being dried well and placed in the crock. This makes them firm and fresh before salting.
How strong should the brine be?
45 grams of salt to 1 liter of water. The cucumbers should be completely covered, and more salt water is topped up over the following days as needed.
What are the dill and cherry leaves used for?
The bottom of the crock is covered with a thick layer of dill, and cherry leaves are placed between the cucumbers - they add flavor and help keep the cucumbers firm.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!