A Dutch Fricandelle - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

A Dutch Fricandelle -  Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints A DUTCH FRICANDE...

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Showing posts with label pickling. Show all posts
Showing posts with label pickling. Show all posts

Pickling White And Red Cabbage - Kosher Recipes And Cooking - Food For Shabbat - Homemade


TO PICKLE WHITE AND RED CABBAGE.


Take off the outside leaves, cut out the stalk, and shred the cabbage into a cullender, sprinkle with salt, let it remain for twenty-four hours, then drain it. Put it into jars, and fill up with boiling vinegar, prepared with the usual spices; if the cabbage is red, a little cochineal powdered, or a slice or two of beet-root is necessary to make the pickle a fine colour; if it is white cabbage, add instead, a little turmeric powder.


Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Pickling Walnuts - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Pickling Walnuts - Kosher Recipes And Cooking - Food For Shabbat - Homemade


TO PICKLE WALNUTS.
Soak in brine for a week, prick them, and simmer in brine, then let them lay on a sieve to drain, and to turn black, after which place them in jars, and pour over boiling spiced vinegar.


Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore

Pickling Cucumbers - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Pickling Cucumbers - Kosher Recipes And Cooking - Food For Shabbat - Homemade


AN OLD WAY OF PICKLING CUCUMBERS.
Cut the cucumbers in small pieces, length ways, with the peel left on; lay them in salt for twenty-four hours, then dry the pieces with a cloth, lay them in a deep dish, and pour over the following mixture: some vinegar boiled with cayenne pepper, whole ginger, a little whole pepper, and mustard seed, a few West India pickles are by some considered an improvement. This mixture should stand till nearly cold before covering the cucumbers, which should then be bottled. This pickle is fit for eating a few days after it is made, and will also keep good in a dry place as long as may be required.

Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Pickling Onions - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Pickling Onions - Kosher Recipes And Cooking - Food For Shabbat - Homemade


TO PICKLE ONIONS.
Choose all of a size and soak in boiling brine, when cold, drain them and put them in bottles, and fill up with hot distilled vinegar; if they are to be white, use white wine vinegar; if they are to bebrown, use the best distilled vinegar, adding, in both cases, a little mace, ginger, and whole pepper.



Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore

Piccalili - Pickled Vegetables And Spices - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Piccalili - Pickled Vegetables And Spices - Kosher Recipes And Cooking - Food For Shabbat - Homemade



PICCALILI.
Pickle gherkins, French beans, and cauliflower, separately, as already directed; the other vegetables used are carrots, onions, capsicums, white cabbage, celery, and, indeed almost any kind may be put into this pickle, except walnuts and red cabbage. They must be cut in small pieces, and soaked in brine, the carrots only, requiring to be boiled in it to make them tender; then prepare a liquor as follows: into half a gallon of vinegar put two ounces of ginger, one of whole black pepper, one of whole allspice, and one of bruised chillies, three ounces of shalots, and one ounce of garlic; boil together nearly twenty minutes; mix a little of it in a basin, with two ounces of flour of mustard and one ounce of turmeric, and stir it in gradually with the rest; then pour the liquor over the vegetables.


Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Pickling Melon Mangoes - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Pickling Melon Mangoes - Kosher Recipes And Cooking - Food For Shabbat - Homemade





TO PICKLE MELON MANGOES.

Cut the melons in half, remove the pulpy part and the seeds, soak the halves for a week in strong brine, then fill them with the usual spices, mustard-seed and garlic, and tie them together with packthread; put them in jars, and pour over boiling spiced vinegar. Large cucumbers may be pickled in the same way.



Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Pickling Cauliflowers - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Pickling Cauliflowers - Kosher Recipes And Cooking - Food For Shabbat - Homemade



TO PICKLE CAULIFLOWERS.
Remove the stalks and leaves, break the flower into pieces, parboil them in brine, then drain them, and lay them in a jar, and pour over boiling spiced vinegar.


Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Pickling Food Preservation - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Pickling Food Preservation - Kosher Recipes And Cooking - Food For Shabbat - Homemade


The best vinegar should always be used for pickling; in all cases it should be boiled and strained.
The articles to be pickled should first be parboiled or soaked in brine, which should have about six ounces of salt to one quart of water.
The spices used for pickling are whole pepper, long peppers, allspice, mace, mustard-seed, and ginger, the last being first bruised.
The following is a good proportion of spice: to one quart of vinegar put half an ounce of ginger, the same quantity of whole-pepper and allspice, and one ounce of mustard-seed; four shalots, and one clove of garlic.
Pickles should be kept secure from the air, or they soon become soft; the least quantity of water, or a wet spoon, put into a jar of pickles, will spoil the contents.


Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore