[Sca-cooks] RE: German Pickles, Sca-cooks digest, Vol 1 #996

[Olwen the Odd]

I have made and really enjoy these pickled beets.  I used fresh beets for
the first batch I did and canned whole (that I cut up) for following
batches.  I noticed only a little difference.  I was unable to find fresh
horseradish root and used the paste from a jar and did not find that it made
the liquid cloudy.  Perhaps I have been lucky or maybe it was the brand, but
I did not have a problem.

I must say that it is wise to let folks know about the horseradish.  It
seems odd to me but a lot of folks are allergic to it.  Since it is not one
of the things that comes up often it is seldom thought to mention it to a
head cook.  My daughter has this allergy and I know we havent' mentioned it.
  Of course we are usually in the kitchen...
Olwen

<<<snip>>>
>on the rumpolt recipe.. I would probably suggest trying fresh horseradish
>root
>slivers rather than the prpared stuff, the brine would become VERY cloudy
>from
>the prepared horseradish.  (the original speicfies slivers of root.)  I
>have
>made it with slivers of horseradish root in the brine and it adsd zip and
>flavor but the brine stays beautifully clear.
>
>As for if to make all the pickles or not...  smaller amounts of all 4 is a
>nice variety thing.. but 2 or 3 might be enough too.
>I think you are right on target with the 5 cucumbers for 10 tables if you
>do
>all 4, I think 2 cabages should be plenty, on the beets.. it might be more
>cost effective to go for canned beets (sliced even or whole for a different
>shape and then cut into quarters) I have noticed little difference in the
>end
>results with fresh vs canned beets.  I would bet 3-4 cans (14-16 oz) for 10
>tables (enough for those who like beets and those who are curious, and not
>much waste).
>
>Hope it all turns out for you.
>
>Gwen Cat


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