[Sca-cooks] German Pickles

[Sue Clemenger]

Hi.  Given the general lack of mail traffic, I suspect everyone's off
doing other things (like shopping? <g>) today, but I'm here....
When I was making compote last year for Harvest Court, I used prepared
mustard made with yellow and brown seed, coarsely ground, soaked in
half-and-half cider vinegar and hard cider, spiced with the hippocras
spices from His Grace's Miscellany, and sweetened to taste with honey
(not very much of this).  This is my "standard" mustard for personal
gifts and largesse, and I happened to have some around, so that's why I
used _that_ type.
I wanted to think of the root-veggie compote (think I used carrot,
parsnip, and turnip, mostly) as sort of a "fresh" pickle, so I acquired
a 5-gallon food-grade plastic bucket (with lid), and made it all in that
a couple of days before the event.  It was late October, so I just let
it sit outside on my front porch, and it was fine.  Of course, I live in
MT, so YYMV, as far as the porch thing goes.
Does that give you any good ideas?
Maire, off to find out if hot sekanjabin is good for achey sinuses.....

lilinah at earthlink.net wrote:
>
> So far no one has commented on the mustard part of my question:
> powdered or prepared?
>
> Since both the English and the French recipes for Compost use
> prepared mustard (and i made my own, following a Lombard mustard
> recipe) and the German recipes says it can be used for Compost, i'm
> leaning toward prepared, but i don't really know...
>
> Anyone have any ideas?
>