Danish Asier Pickles
Traditional Danish Asier pickles made with overripe cucumbers, sweetened with brown sugar, and spiced with turmeric and ginger. A perfect way to use big garden cukes.
Servings: 30 Servings, Makes 4 to 5 pints
Ingredients
Pre-Soak:
- 3 1/4 lbs Ripe Cucumbers peeled and seeded (about 3 large)
- 1/4 cup pickling salt
Pickling Brine:
- 3 cups cider vinegar
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 1/2 tsp celery seeds
- 1 tsp ground turmeric
- 1/2 tsp ground ginger
Instructions
- Start by peeling and seeding the cucumbers. Next, slice them into strips, and then cut each strip into chunks. You should have a pile of 3/4 to 1 inch cubes.
- Toss the chopped cucumbers in the salt and allow them to sit overnight.
- The next day, drain and rinse the cucumbers.
- Combine all the pickling brine ingredients together in a pot and bring to a hard boil. Add the cucumber pieces and return the pot to a boil for 1 minute. Remove from the heat.
- Ladle the cucumber pieces into prepared canning jars and top with brine, leaving 1/2 inch headspace.
- Process in a water bath canner for 10 minutes for pints, or 15 minutes for quarts, adjusting for altitude.
Notes
Canning Altitude Adjustments
Water boils at a lower temperature at higher altitudes, so jars need to be processed a bit longer as you go up in elevation. Here are the altitude adjustments for canning Danish Asier Pickles:- For 0 to 1,000 Feet in Elevation - Process pint jars for 10 minutes, and quart jars for 15 minutes.
- For 1,001 to 6,000 Feet in Elevation - Process pint jars for 15 minutes, and quart jars for 20 minutes.
- Above 6,001 Feet in Elevation - Process pint jars for 20 minutes, and quart jars for 25 minutes.