2 tbsp salt
1 tbsp szechwan peppercorns
2 small dried red chili peppers
1/2 cup boiling water
3 1/2 cup cold water
4 slices fresh ginger
1 tbsp dry sherry
4 cup total of the following in bite-size, pieces:
1 broccoli stems
1 napa cabbage
1 celery
1 cabbage
1 carrots
1 cauliflower
1 daikon
1 green string beans
1 red bell peppers
Directions
In a mixing bowl, combine the salt, peppercorns, chile peppers and
boiling water, and stir until the salt dissolves. Stir in the cold
water, fresh ginger, and vodka or sherry. Put the vegetables of your
choice into a Chinese pickling jar or 2-quart glass jar. If using a
Chinese pickling jar, seal with water according to the instructions.
If using a regular glass jar, simply cover with plastic wrap. Do not
wrap tightly as gas must escape. Allow the pickles to sit,
unrefrigerated, for 24 hours and serve. The pickles will keep for
several days if sealed and in the refrigerator. From The Frugal
Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989.
Typed by Terri St.Louis-Woltmon O:).
Makes: 1 qt
Servings: 1 servings
Brine Pickles Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Written recipes as an idea can be found way back into history, in truth as far back into recorded history as the early Egyptians, and possibly even further. However, in the main part, these early records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to experts are a few tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. During the time of the Romans a roman called Apicius compiled a collection of documents which described recipes enjoyed by wealthy Romans. He describes how the meals of wealthy Romans were separated into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Roman chefs were skilled in the use of a wide range of herbs, including a few that are still present in modern kitchens for example bay, fennel and parsley. Moving our culinary historical trip onwards, there were a couple of interesting cookery books dating from the 1300s ; a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, they are nothing to do with the spicy food that is served today, but instead descriptions of the types of food on the menus of the rich and wealthy people of those days. Later on, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, including spices such as rosemary and coriander. These new herbs and spices was responsible for an outbreak in manuscripts on cookery, the majority of which are kept safe in academic collections. Over the next few hundred years, the upper-class families of the West tried to serve the best banquets, and because of this chefs and their recipe collections became highly prized. Nevertheless, it was during the 1800s that cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and recording the recipes of their peers. When we get to the 20th century, cookery publications were increasing in popularity due to higher levels of literacy, more spare time and disposable income. |
We hope you enjoy this Brine Pickles recipe.
