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 preservation. Show all posts
Showing posts with label preservation. Show all posts

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