Danish Cucumber Pickles (Aesier)
September 13, 2011
"This is a pickle that I grew up with! They are wonderful crisp white sweet pickles that have a bit of pep to them. They are so easy to make. They go well with almost anything. By cutting them in spears they pack well in the jars. The more traditional way is to cut the across in 1/2" pieces. I say 7 cucumbers but if they are really large you may only need 5"
- Serving Size: 1 (721.6 g)
- Calories 705.5
- Total Fat - 1.2 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 73 mg
- Total Carbohydrate - 169.3 g
- Dietary Fiber - 5.1 g
- Sugars - 158.6 g
- Protein - 3.4 g
- Calcium - 98.6 mg
- Iron - 2.6 mg
- Vitamin C - 159.9 mg
- Thiamin - 0.1 mg
Sterilize 8 pint jars
Peel the cucumbers, cut in half long ways and scoop out the seeds
Cut the cucumbers into 1/2" spears that are apprx. 3/4" shorter than your pint jar, thus allowing some head room in the jars.
Place the evenly divided peppers, mustard seeds, bay leaves, dill seeds and peppercorns in the bottom of each sterilized pint.
Pack the spears tightly into the jars on top of the spices
Make the syrup by putting the sugar, vinegar and water in a large pot, stiring until the sugar has dissolved, bring to a boil. When you fill the jars the syrup must be at a full boil
Fill the jars with the boiling syrup/vinegar. Make sure the jars edges are clean with no syrup on them. Place a slightly heated lid on, screw on the ring
Check that the lids have popped when they cool
Leave for at least two weeks and then enjoy
Tips & Variations
No special items needed.