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pickled yellow cucumbers

Helena Grayston

Helena Grayston has started the Jam Queen. She got the nickname when she won Politiken's jam competition and came second. Since then, the Pickling Queen has become a business and through this Helena lives out her joy in pickling and passes on everything she can to all those who also want to pick. In 2019, Helena launched 5 artisanal pickled products which are well on their way to shelves and plates in the Danish country.

9. April 2020
The pickle queen's version

Recipe for pickled yellow cucumbers

Asier are somewhat old-fashioned, and I wonder how many people actually know what an asie looks like? It resembles an oversized squash but also a bit like an oversized cucumber. Asier can grow very large, but like squash, they have the best flavor when they are not too old and too large. Taste your raw asie to make sure it is not bitter. Once bitter, always bitter, especially for an asie. You can’t pickle away that taste.

Pickled asier are a classic Danish side dish and complement many traditional Danish dishes, such as meatballs, liver pâté, and roast pork. Asier are sour garnishes that should also be crisp. A soft asie is a dead asie. A well-pickled asie has more flavor, but its color is white and dull. Serve it with a bit of chopped dill to improve its appearance. 

Asier must be pickled with dill heads, but dill heads can be hard to obtain. As an alternative, you can use celery seeds or dill seeds. If you find the brine too sweet with 500 grams of sugar, you can cut it down a bit. The vinegar preserves your asier, so the sugar is used as a flavor enhancer. 

Asier take up a lot of space, so use 500 ml canning jars. 


Servings: 1 jar

pickled yellow cucumbers

The pickle queen’s version
Author: Helena Grayston
Prep Time: 4 hours
Cook Time: 2 minutes

Ingredients

  • 1 pcs. Pickled Cucumber about 2 kg
  • Salt
  • 1 l Vinegar brine
  • 500 gram Sugar or less
  • 2 gram Celery Seeds or 2 dill heads or 1 tsp. dill seeds
  • 2 gram Rose Pepper
  • 4 pcs. Bay Leaf
  • 4 gram Mustard Seeds yellow
  • 1 pcs. Chili cut in half lengthwise

Instructions

  • Start by peeling your cucumber. 
  • Split it lengthwise so you can remove the seeds. They need to be scraped out and discarded.
  • Then cut into 1 cm slices and place them in a bowl.
  • Sprinkle them generously with salt to draw out some of the liquid.
  • Let the bowl sit to soak overnight or at least for a few hours.
  • Rinse off the salt under cold running water.
  • Dry them thoroughly, e.g., with a clean tea towel.
  • Bring all ingredients to a boil in a 2 or 3-liter pot. Season to taste.
  • Scald a pickling jar and put the dried cucumbers in it.
  • Pour the boiling brine over them and seal the jar immediately.
  • Let them sit for a couple of weeks.