Open Faced Thanksgiving with Syltede Graeskar
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| Gettin' rid of Thanksgiving leftovers the Danish way! |
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| The real deal! |
This blog post, however, isn’t a complete non-Danish flight of fancy, since there is one very important Danish ingredient that you will need if you want to make this open sandwich, and I’m pretty sure you won’t find it in your local grocery store. This ingredient is called syltede græskar (which means pickled pumpkin - perfect for Thanksgiving) and it’s a really old-school traditional smørrebrød topping that is awesome with leverpostej. Problem is...I've never seen it outside of Denmark (it's even tricky to find there nowadays). So, we'll need to make it ourselves. Here's how...
Ingredients for syltede græskar:
- 1.5 kg pumpkin, peeled, seeded, and sliced into 1cm strips
- Brine
- Pickling liquid
- 3-4 mason jars
Brine
- 1 litre water
- 100g salt
- 200ml vinegar
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| You'll need some pumpkin... |
- 500ml vinegar
- 350ml sugar
- 5 cloves
- 1 vanilla bean, pulp removed
- 2 cinnamon sticks, broken into pieces
- 2 cm piece of fresh ginger, thinly sliced
Instructions
- Soak the sliced pumpkin in the brine solution for 24 hours.
- Drain pumpkin slices in colander.
- Heat pickling liquid ingredients over medium heat until sugar dissolves.
- Add sliced pumpkin to pickling liquid, and bring to a gradual boil.
- Remove from heat, then distribute pumpkin and spice pieces between clean mason jars.
- Cover with hot pickling liquid and seal jars loosely.
- Seal jars tightly when completely cooled and store for 1-2 weeks before enjoying on your favorite smørrebrød.
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| Syltrede græskar - try finding that in a grocery store! |
Here is what I used, but for this one, feel free to adlib.
- Sliced turkey breast
- Pickled pumpkin (Syltede Græskar)
- Fried onions
- Cranberry sauce
- Parsley
Slap all the ingredients together atop a slice of buttered Danish rye bread, serve with cold lager beer, and enjoy with knife and fork!
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