Happy day after Thanksgiving! I could talk about the delicious vegan feast I prepared, but instead I’m going to talk about pickles.
I made these at the end of August and forced myself to let them cure till Thanksgiving, when I served them as a relish.
From American Cookery, by Amelia Simmons, 1798.
This is the first cookbook written and published in America and it has fantastic, easy to follow recipes. I followed this one exactly, except I canned them via hot water processing at the end, and used powdered mace and white pepper because I had them on hand. The only difference is that the liquid is cloudy when you shake the jar. I also had some long pepper on hand and used a lot of fresh ginger.
In the bottom picture the pickles are served in an Early American Pattern Glass pickle dish in the Rustic pattern, sometimes also called Garden of Eden or Lotus and Serpent, made by Campbell, Jones and Co., ca. 1880s.
These pickles have no sugar so they are quite tart, but not too tart. They have a nice flavor, with ginger being noticeable, and are a little bit salty from the long soak in heavy salt water and pinch of salt added to the liquid. You could skip that if you want. These will add an exciting kick to the sandwiches I take for lunch, and would liven up any meat sandwich, charcuterie, or appetizer plate if that’s your sort of thing.
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