[Sca-cooks] pickled grapes

[Olwen the Odd]

Would you mind posting an exact (if you have it) recipe.  It sounds like
something fighters would like.  What kind of grapes do you use, the green or
red?  Seedless I imagine.  Can you leave them on the stem?
Olwen of many questions today.

>This is an 18th-century receipt, so obviously not period (this receipt
>anyways) from Hannah Glasse, The Art of Cookery made plain and easy.
>Basically you soak them in brine for a day, then put them in a solution of
>vinegar, water, and sugar, making sure the pickle covers the grapes, then
>cover it with a bladder to make an airtight seal.  These lasted from 9/2/00
>to 2/11/01.  I've also pickled peaches, plums, and apples, as well as
>cukes,
>onions, mushrooms, radishes, radish pods, beans, carrots, beets....
>
>
>>From: Stefan li Rous <stefan at texas.net>
>>Reply-To: sca-cooks at ansteorra.org
>>To: sca-cooks at ansteorra.org
>>Subject: [Sca-cooks] pickled grapes
>>Date: Tue, 01 Oct 2002 01:13:00 -0500
>>
>>Nancy Kiel commented:
>>>I've never tried to freeze pickles, but we do them every year at Colonial
>>>Willy's Burg without refrigeration.  Pickled grapes are quite tasty, as
>>>long
>>>as you rinse them off first.
>>Pickled grapes? At first this sounds a bit wierd, but I guess it could
>>
>>well have been done. Anybody have any documentation of this being
>>done in period? It seems like rasins (dried grapes) would be much more
>>common. Are these done with whole grapes? Or maybe actually done with
>>rasins?
>>
>>--
>>THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>>    Mark S. Harris            Austin, Texas          stefan at texas.net
>>**** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>>
>>
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>
>
>
>Nancy Kiel
>nancy_kiel at hotmail.com
>A foolish consistency is the hobgoblin of little minds.   Emerson
>
>
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