This recipe was originally published in Frøken Jensen Kogebog med Syltebog back in 1936 and was found on Spise Med Mormor
1 kg ripe (not overripe) tomatoes
1 kg powdered sugar
Juice from 4 lemons
Dry the tomatoes well, prick with a darning needle and place in a jar, alternating with the sugar in layers. Let sit for 24 hours. The next day, pour the juice into a pot, add lemon juice, and bring to a boil. Pour the hot liquid over the tomatoes. Repeat the process over the next two days (heating up the juice and pouring it boiling hot over the tomatoes.) A bit of cognac can be poured into the jars on the last day before they’re sealed. Be sure to use the same hygiene rules for canning here as you would for anything else.
This recipe was found on Piskeriset på eventyr
500 g fresh Lurid Boletes
5 dl pickling vinegar
1 dl cider vinegar
1 dl sherry vinegar
1/2 dl balsamic vinegar
1 tsp dried chile de arbol
4 bay leaves
2 tbsp demerara sugar
1 tsp pink peppercorns
1 tsp salt
1 tsp coriander seeds
Carefully wash the mushrooms and cut them into bite-sized pieces. Place the rest of the ingredients in a pot, bring to a boil, add the mushrooms and let simmer, covered, for half an hour, stirring occasionally. Pour the mushrooms and brine into a sterilised jar, seal, and store in the refrigerator for up to a month.
This recipe was found on Hendes Verden
1 L boiled water, cooled
2 tsp salt
1 dl vinegar
200 g pumpkin cut into sticks
250 g small shallots
2 dl white wine vinegar
1 tsp sea salt
1 dl maple syrup
50 g sugar
2 tbsp freshly grated horseradish
Mix the marinade together (aside from the pumpkin pieces and shallots). Add the pumpkin, cover, and refrigerate overnight. Strain out the marinade and discard. Peel the shallots. Heat white wine vinegar, salt, sugar, and maple syrup until the sugar is dissolved. Add horseradish, pumpkin, and shallots to the brine, and cook for 8 minutes. Place in a sterilized jar and seal. Store in a dark and cool place.
This recipe was found on Spise Med Mormor
1/2 kg peeled pumpkin
1/2 kg powdered sugar
2 1/2 dl vinegar
Rind of 2 lemons
Peel the pumpkin. Remove the seeds and cut into bite-sized pieces. Bring vinegar, powdered sugar, and minced lemon rind to a boil in a pot. Add pumpkin and cook until it’s clear. Place pumpkin in a jar, reduce the syrup, and pour atop the pumpkin. Seal the jar immediately.
This recipe is from 1936 and is attributed to Carla Meyer. It was found on Spise Med Mormor
A blend of 1 kg powdered sugar, 1 dl water, and 1 1/2 dl vinegar per kg. of walnuts
1 dl 50% alcohol (or higher) rum or arrak
Seeds of one vanilla pod per kg. walnuts
Stab the walnuts all around and place in water for 14 days. Change the water at least once a day. Boil the walnuts until tender and black.
Per 1 kg of walnuts, use 1 kg powdered sugar, 1 dl water, and 1 1/2 dl vinegar. Place the powdered sugar, water, and vinegar in a pot and boil into a syrup. Place the walnuts in and cook until tender. Remove the walnuts from the syrup with a slotted spoon and place in jars. Pour the syrup over and let sit, covered, for 14 days.
Strain the syrup into a pot, boil it, add 1 dl rum or arrak and the seeds of 1 vanilla pod per kg. walnuts and pour on the nuts.
Process the jars.
This recipe is from Familie Journal and would make a lovely addition to any holiday meal.
1 kg beets
1 large onion
½ l vinegar
2 dl apple cider vinegar
150 g brown sugar
100 g sugar
1½ tbsp mustard seed
4 whole cloves
2 bay leaves
3-4 stalks of thyme
Boil the beets for 30-40 minutes, depending on the size. Strain and rinse with cold water. Rub the skins off and slice the beets. Place them in a sterilised jar. Place all the pickling liquid ingredients in a pot and boil for 10 minutes. Pour the hot liquid over the beets and seal the jar. Let sit for 1 week in the fridge before using.
Refrigerate the jar or add preservative if you want to can it.