Classic danish pickle

Classic danish pickle

Asier

By
From
Scandinavian Comfort Food
Photographer
Columbus Leth

Ingredients

Quantity Ingredient
2kg asier marrows
50-75g fine sea salt
1 dill flowers, cut in 4

For the brine

Quantity Ingredient
1.5 litres household vinegar or apple cider vinegar, (5%)
750g caster sugar
2 tablespoons yellow mustard seeds
1 tablespoon black peppercorns
150g very small shallots, peeled

Method

  1. Peel the asiers, cut them in half lengthways, scrape out the seeds and cut into 1-cm slices. Sprinkle with the salt, cover with a clean tea towel and set aside in a cool place for 2–3 hours.
  2. Rinse the salted asier slices in cold water and wipe them lightly with kitchen paper. Place in 4 sterilized 500-ml/2-cup jars and top with a dill flower. For the brine, bring all the ingredients to the boil in a pan, whisking until the sugar has dissolved. Pour over the asier jars and immediately seal. Leave for 3 weeks before eating.
Tags:
Scandinavian
Danish
Swedish
comfort food
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