[Sca-cooks] Lots of pickles

[Mark.S Harris]

Adamantius replied to me with:
> Also sprach Stefan li Rous:
>  >Anne said:
>  >>  And last summer I made "summer pickles" i.e. fermented
>  >>  pickles, in a crock, for the first time. Very good!
>  >
>  >We've talked about fermented food previously, but I think dairy
>  >stuff and sauerkraut, fish and such. I don't remember anyone
>  >mentioning fermented cucumbers before. More details, please. And
>  >does anyone know if these would be period?
>
>  There are a fair number of 17th-century cucumber pickle recipes, I
>  believe. It seems reasonably likely they would have been done prior
>  to that. And then there's the German recipe in (I think) Ein Buoch
>  Von Guter Spise that uses something very much like the
>  wine/vinegar/honey/mustard pickle found in the 14th century English
>  compost recipes, as, effectively, a salad dressing/pickle for
>  cucumbers or, I think, beets. At least I think it mentions
>  cucumbers...

But my question was about Anne's *fermented* pickles. The foods
and recipes you are mentioning sound like just regular pickling
and the same as those recipes I mentioned as already being in
several of the Florilegium files.

Stefan li Rous