Sweet • Sour • Savory

Food blog on scandinavian style food done right.

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Pickled Cucumbers

condiments, Dinner, Preserve, Snacks, technique, Vegetables, vegan, VegetarianTove Balle-PedersenComment
 Pickled Cucumbers

Pickled Cucumbers

My parents grew their own vegetable in their large vegetable garden, and of course my mom made sure to preserve the large amount of produce by pickling and freezing. We all loved my moms pickled cucumbers, with our dinner or on the open faced sandwiches. Especially on liverpate. So when I found crown dill and pickling cucumbers at my local grocery store, I had to try my moms old recipe. I have a hard time learning that the pickled cucumbers in my world are called pickles here in the States, but eventually I might learn to accept it. 😉

5-8 jars.

Ingredients:

Brine:

  • 200 g salt

  • 2 liters (68 oz) water

Pickling:

  • 1500 g pickling cucumbers

  • 1250 ml vinegar

  • 780 g sugar

  • 13-15 slices fresh horseradish

  • 5 teaspoons yellow mustard seeds

  • 1 teaspoon fennel seeds

  • 2 teaspoon black peppercorns

  • 8 crown dill (1-2 in each jar)

  • 6-8 dried red chilies

Direction:

Combine the salt and water in a pitcher and stir until the salt has dissolved. Rinse the cucumbers thoroughly and snip off the blossom end stem. Prick cucumbers with a table fork. Set aside. Pour the salt water over the cucumbers. Place a plate on top to keep the cucumbers submerged. Let stand 12 hours in the refrigerator. Drain the cucumber and place them in scolded* jars. Add horseradish, dill and the spices to the jars.

I sliced 4 of the cucumbers in thick slices for some more spicy pickles. I placed the slices in 2 smaller jars with 1 fatalii chili in one and 1 habanero chili in the other. HOT HOT HOT  🌶 🌶 🌶  

Boil the vinegar with the sugar, and pour it in the jars, making sure to cover the cucumbers completely. Place the lid on the jars, not tightening them completely.

After 2 days, drain out the vinegar and let it come to a boil, maybe adding more vinegar and sugar. Pour the vinegar over the cucumbers again, adding new horseradish and/or sodium benzoate. Seal the jars tight. Do not boil the horseradish.

*You need to clean the jars and sterilize them by soaking them in boiling water. Same goes for the lids. Submerge the lid for a few minutes in a bowl of boiling water. Rinse jars and lids with alcohol like strong vodka or cognac. 

These will keep for a few months at room temperature, but you can keep them in the refrigerator  too. In my house they won't last long.

Pickled Red Onions

condiments, Sides, veganTove Balle-PedersenComment
 Pickled Red Onions

Pickled Red Onions

These pickled onions are so good on a hotdog or a burger. Skip the raw onions and give these a try, you will not regret it. 

Danes like pickled things. My parents had a large vegetable garden, so my mom pickled a lot of the vegetables. I think most cultures pickle their different crops and even fish and meats to preserve them, for times with less abundance of fresh produce. Nowadays we do not have to preserve our produce, because of the global trading. You will always be able top get fresh strawberries, even in January. In my point of view this makes them less special, and you do not appreciate them as much, when you don't have to wait for the seasons.  From an economical and environmental standpoint, eating local produce when they are in season makes more sense. In a perfect world I would do that, and in my imperfect world I strive to do that.

Ingredients:

  • 2 medium red onions
  • 1 cup (240 ml) vinegar, I prefer a white vinegar
  • 1 cup (200 g) sugar
  • 10-15 peppercorn (I used red)
  • 2 dried chilies

Directions:

Scald a glass jar and lid with boiling water, set aside. 

Thinly slice the red onions. Place the sliced onions in the glass jar.

Bring the vinegar to a boil, and dissolve the sugar in it. Add the spices and let it come to a boil again. Pour the hot vinegar over the onions until they are covered. Put the lid on, and let the onions cool down, 
Serve the onions on hotdogs, burgers or as a tangy side to your dinner.

Enjoy!

 

Almond Date Bites

Christmas, Holiday, Snacks, Sweets and Candy, veganTove Balle-PedersenComment

December 7th.
Wow time flies when you are a bit under the weather. Somehow a whole week passed me by, and I didn't post anything at all. Sorry to leave you hanging. This is not good, when I promised you 12 Days of Christmas. Well, I can still make it, if I pull myself together. 

These Almond Date bites is a healthier take on the classic havregrynskugler/Oat "truffles", I made as an easy Christmas treat growing up.

Makes about 20-22.

Ingredients:

  • 50 g raw almonds
  • 200 g pitted dates
  • 25 g rolled oats
  • 2½ teaspoon cocoa powder (I use Valrhona)
  • 1-2 tablespoons cold coffee
  • imitation rum (optional)

Coating:

  • about 100 g dark chocolate (I use Valrhona)
  • 35-40 g shredded unsweetened coconut

Directions:

Pulse almonds in a food processor until you have a coarse flour. Add the dates and blend until fully combined. Add the rest of the ingredients, and mix until it forms a sticky ball. 

Scoop out portions of the mixture using a small ice cream scooper. This will help you get an uniform size on the bites. Roll the bites into balls. Refrigerate for a couple hours, cover the balls with a thin layer of tempered dark chocolate and roll them in shredded coconut.

Enjoy!

Cranberry - Orange Sauce

Christmas, condiments, Dinner, Holiday, Sauce, Thanksgiving, veganTove Balle-Pedersen1 Comment
 Cranberry - Orange Sauce

Cranberry - Orange Sauce

 

I'm cooking my first Thanksgiving dinner this year, making my first turkey. Even though I have never roasted at turkey before, I do sometimes make cranberry sauce for the traditional Danish Christmas dinner. This is my favorite recipe:

Makes about 2 cups.

Ingredients:

  • 1 orange, zest and juice
  • 200 ml water
  • 125 g sugar
  • 340-350 g fresh or frozen cranberries

Directions:

Heat orange juice, orange zest, sugar and water in a saucepan over medium heat. Cook, stirring occasionally, until the sugar has dissolved.

Stir in cranberries and bring it to a boil, reduce heat and let simmer until sauce has  slightly thickened, about 5-10 minutes, and most of the berries have bust.

Let cool completely before serving.

Enjoy!

Black Currant Sorbet

Desserts, Ice Cream, veganTove Balle-Pedersen2 Comments
 Black Currant Sorbet

Black Currant Sorbet

I love black currant, the intense taste. My parents had a big black currant bush, and my mom always made black currant jam or added the berries to the traditional Danish dessert rødgrød.

This sorbet has a very bold flavor, if eaten by it self you just need a small scoop, it's that intense.

I love to pair intense sorbets with an equal intense chocolate cake

Serves 6-8.

Ingredients:

Directions:

Bring water and sugar to a boil stirring until sugar is dissolved. Remove from heat and let cool completely.

Mix puree, lime juice and sugar-water, and freeze it in your ice cream maker according to the manufacturer's instructions. Let the sorbet freeze for a few hours before serving, if you can wait that long. 

Enjoy!