[Sca-cooks] Sca-cooks Help with documenting pickles

[UrthMomma at aol.com]

I am probably having an attack of the stupids, but I am having trouble 
finding early documentation of pickled foods, vegetable or dairy,  I'm looking for 
brined or vinegar based pickles, not sugar preserves. 

For mid  and late period documentation, The English Housewife gives 
directions for making pickled sallats, cucumbers, purslane and samphire. The English 
Housewife has sausage recipes, Sabina Welserin gives pickled tongue recipes and 
good sausage recipes, preserving veal with salt and vinegar, smoked beef, 
smoked tongue. Le Menagier de Paris speaks of salting beef, mutton , coot, hams, 
bacon, beef tongue, goose, hare, eel, herring, and sausages,  but I am not 
finding documentation of fermented pickles such as sauerkraut or cucumbers nor 
brined cheeses.

What obvious place am I not looking ?

Olwen Bucklond