Pickled Vegetables

Source:

Germany, 14th c.

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Recipe by Daniel Myers

The intended use of this recipe is a bit unclear. The finished product could be a sauce or something like modern mustard, or it could be more like a brine for pickling. Working on the latter assumption, I tried it out with a small batch of carrots and radishes. Since the recipe didn't specify how to prepare the vegetables, I precooked them the way I did in the English recipe for Compost.

The result was like very tart refrigerator pickles. I think for next time I'll try boiling the liquid before adding it to the vegetables and possibly add more honey as well.

Ingredients

1 1/2 cup vinegar
3/4 cup honey
1 tsp. caraway seed
1 tsp. anise seed
1/2 tsp. mustard seed
1/4 tsp. ground black pepper
pinch saffron
2 cups radishes
2 cups baby carrots
salt

Method

Cut any large vegetable pices in half. Place in boiling water and cook until tender. Drain and pack into jars. Mix remaining ingredients and pour over vegetables.

48. Ein condimentlin (A condiment). Mal kümel und enis mit pfeffer und mit ezzige und mit honige. und mach ez gel mit saffran. und tu dar zu senf. in disem condimente maht du sulze persilien, bern und clein cumpost oder rüeben, waz du wilt.

Flavor caraway seeds and anise with pepper and with vinegar and with honey. And make it gold with saffron. And add thereto mustard. In this condiment you may make sulze (pickled or marinated) parsley, and small preserved fruit and vegetables, or beets, which(ever) you want.

Published: 2015-08-10