Between each layer of Cucumber put in the Bottle for the receipt (recipe), To pickle small Cucumbers which are delicious are various spices and herbs. The second is pepper. Black pepper (peppercorn) is the dried fruit from the flowering vine, Piper nigrum, which was indigenous to India.
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Posted in Black pepper, culinary history, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
Between each layer of Cucumber put in the Bottle for the receipt (recipe), To pickle small Cucumbers which are delicious are various spices and herbs. The first is mace. Mace is the lacy aril layer around the nutmeg seed. On opening the outer shell of the nutmeg, the color of mace is red and then it dries to a golden hue. There are three whole blades of mace pictured in the bowl.
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Posted in culinary history, food, food history, Food preservation, mace, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
After the Cucumbers have been well drained in an earthenware colander for the receipt (recipe). To pickle small Cucumbers which are delicious, put them in a Bottle or gray earthenware Pot. I chose to use a hand-blown glass bottle for the pickles.
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Posted in Cucumbers, culinary history, Dutch foodways, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, Dutch, food, food history, Food preservation, foodways, pickling
After the Cucumbers have soaked for half an hour in the water with salt for the receipt (recipe), To pickle small Cucumbers which are delicious, remove them from the water onto an earthenware colander to drain well.
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Posted in colander, Cucumbers, culinary history, Dutch foodways, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, Dutch, food, food history, Food preservation, foodways, pickling
The Dutch receipt (recipe), To pickle small Cucumbers which are delicious directed to put salt in the water in which you are going to soak the Cucumbers for half an hour to wash them, and then wash them clean without handling them very much, otherwise they lose their prime.
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Posted in Cucumbers, culinary history, Dutch foodways, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, Dutch, food, food history, Food preservation, foodways, pickling
After selecting the small Cucumbers for the Dutch receipt (recipe), To pickle small Cucumbers which are delicious, the next step is to take 2 or 3 handfuls of Salt, put those in the water in which you are about to soak the Cucumbers.
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Posted in Cucumbers, culinary history, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, Dutch, food, food history, Food preservation, pickling
The first line of the Dutch receipt (recipe), To pickle small Cucumbers which are delicious, (as translated by Peter Rose) is Take small cucumbers when they are in season.
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Posted in Cucumbers, culinary history, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, Dutch, food, food history, Food preservation, foodways, pickling
The table is spread with all the ingredients necessary for the Dutch receipt (recipe) translated by Peter Rose as: To pickle small Cucumbers which are delicious. In addition to the cucumbers, there are horse-radishes, fennel, Laurel-leaves, mace, pepper, cloves, salt and white wine vinegar on the table.
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Posted in culinary history, food, food history, Food preservation, Pickling, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways, pickling
After the syrup and sugar are set on the fire for the receipt (recipe), To preserve Cherries, then put your cherries into your syrup and let them boil five several times. After every boiling skim them with the backside of a spoon.
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Posted in Cherries, culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
For the receipt (recipe), To preserve Cherries, after a syrup has been made by straining a few cherries and adding sugar, take your syrup and sugar and set it on the fire.
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Posted in Cherries, culinary history, food, food history, Food preservation, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
