Danish Asier pickles, enjoyed all year long, often grace the Yuletide table alongside Flæskesteg (roast pork) and rødkål (red cabbage).
Bergy’s Danish Asier Pickles
By Sue Lau | Palatable Pastime
My recipe of the day for today is with Eat the World blogging group and we are sharing Christmas recipes around the world.
I tried this recipe some time back and really enjoyed them. They are so easy to make! I had scaled down the recipe when I made these since I did a refrigerator batch instead of canning so my fridge would not be overrun. They didn’t last long though, so canning up a bunch is not an issue.
I did see some more kirby cucumbers just the other day- although this is also a great summer recipe when I can get them locally, if not from my own garden.
This recipe comes from my friend Vera Bergman (aka Bergy), who I met at the old Recipezaar and who lives in British Columbia. She is also of Danish descent. And makes this without fail every Christmas.
Traditions are Good!
And I love traditions like that! It just adds so much richness to the holiday. And despite the fact that I have a teensy bit of Scandinavian DNA in me only, I do like celebrating traditions and customs from every region and culture, especially the ones involving FOOD. (Am I right?)
The Tradition of Asier Pickles
Besides, Asier pickles traditionally served at Christmastide in Denmark alongside roast pork and braised red cabbage.
Asier may be a type of cucumber and the meaning of the name is unclear to me. As a name, it is given to boys and means “beginning.” More likely that it comes from the Old Norse Æsir, which refers to the Scandinavian pantheon of Gods, like Odin,Frigg, Thor, Baldr and Týr. Don’t ask me- I’m not Danish, but it does seem to fit, as these would be the pickles of the Gods, and of course, that spelling would have been changed in favor of Christianity since the word itself is pagan.
Also, I am posting this recipe today as part of Eat the World, where each month a group of adventurous bloggers takes on making a recipe from a different part of the globe. This month, the topic was Christmas recipes with our choice of country. I decided on Denmark.
Destination: Christmas Around the World
Check out all the wonderful Christmas/holiday dishes and sweets prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Culinary Adventures with Camilla: Glædelig Jul, Nisser, and Mormor Agnes’ Æbleskiver
Literature and Limes: Makowiec
Palatable Pastime: Danish Asier Pickles (You Are Here!)
Amy’s Cooking Adventures: Lebkuchenherzen (German Cookies)
Chipa by the Dozen: Pepperkaker (Norwegian Christmas Cookies)
Evelyne: Oliebollen, the Dutch Doughnut
Loreto and Nicoletta: Sandbakkelse, Norwegian Christmas Cookies
Simply Inspired Meals: Classic Christmas Spritz Cookies
A Day in the Life on the Farm: Bohemian Potato Salad
Y0u Might Also Like:
Sugar-Free Bread and Butter Zucchini Pickles
Pork Chops with Rich Caper Lemon Sauce
Instant Pot Applesauce
Chicken Schnitzel with Dunkelweizen Sauce
Red Cabbage with Cranberry
Danish Asier Pickles
Danish Asier Pickles
Equipment
- 8 pint Canning jars with lids and rings
- also water bath canning equipment
Ingredients
- 4 pounds fresh kirby or pickling cucumbers without shriveled ends
- 6 cups granulated sugar
- 6 1/2 cups white vinegar
- 3/4 cup water
- 8 hot Thai red peppers
- 8 teaspoons mustard seeds
- 8 small bay leaves
- 4 teaspoons dill seed
- 8 teaspoons peppercorns
Instructions
- Sterilize 8 pint jars, with appropriate rings and unused lids.
- Trim ends and peel cucumber, quartering into spears lengthwise. Use knife blade at an angle to cut out seeds.
- Trim spears to fit jar size if needed, leaving 3/4-inch head space.
- Divide peppers, mustard seed, bay leaves, dill seed and peppercorns among canning jars.
- Pack cucumbers tightly into the jars.
- Heat the sugar with the water and vinegar to a full boil, stirring to completely dissolve sugar.
- Pour syrup into jars and wipe down rims.
- Add sterile lids and rings.
- Process in a water bath canner for 15 minutes.
- Allow ars to cool at room temperature and refrigerate any jars that did not pressurize and seal.
- Alternatively you can just refrigerate the pickles without doing a water bath if you prefer.
- Age pickles for two weeks for best flavor.
Notes
I have never heard or these. But I love pickles of all kinds. Can’t wait to try this. Thanks for sharing, Sue.
I like the inclusion of the peppers in these pickles.
How delicious!