[Sca-cooks] Preserved Foods

[vicki shaw]

hmmm.  That is interesting.  The method my mother taught me is far more
complicated and time consuming because it requires the olives to first be
slit (I like bashing better!) be soaked in water for weeks, changing the
water every day to eliminate the bitterness of the raw olive.  Only when the
olive is no longer bitter to the taste can it be properly marinated in the
seasoning and oil/vinegar mix.  If "buried" in salt (I am assuming in a
crock with something pressing down hard on the olives), how long?  And what
do they do with them after they have been removed from the salt?
vicki

Angharad ferch Iorwerth; MKA Vicki Shaw
Barony Beyond the Mountain
East Kingdom
vhsjvs at gis.net

www.omygoddess.biz
----- Original Message -----
From: "Pixel, Goddess and Queen" <pixel at hundred-acre-wood.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Wednesday, January 14, 2004 1:27 PM
Subject: Re: [Sca-cooks] Preserved Foods


> My sweetie's grandparents in CA have an olive tree, and according to him
> what they do is bash the ripe olives to split them and then bury them in
> salt for a while.
>
> Margaret
>
> On Wed, 14 Jan 2004, vicki shaw wrote:
>
> > I am very interested to know how period pickles were prepared.  I love
all
> > things pickled and have always got some jars going.  Tonight I have been
> > munching on pickled daikon radish.  I got my pickling spice from my
local
> > Indo-Pakistani shop and it has many more interesting things in it and
the
> > result is very good.  Thanks for that web site, Anahita, I am going to
look
> > into it.
> >
> > Has anyone ever tried to make olives from scratch?  From the raw fruit.
I
> > have, but it is very rare that I see them in the markets.  Anyone know a
> > good source of raw olives fresh off the tree?
> >
> > Angharad ferch Iorwerth; MKA Vicki Shaw
> > Barony Beyond the Mountain
> > East Kingdom
> > vhsjvs at gis.net
> >
> >
> > > Olwen wrote:
> > > >  >One - in the fall - will be for Preserved Foods.
> >
> > I would be interested in that Olwen.  Let me know when the time gets
closer.
> > > >  >
> > > >  >I'm thinking of mustards, compost, pickles, jams, and such.
> > > >  >
> > > >  >I am not looking for specific recipes or sources, although those
are
> > nice,
> > > >  >but i would like to know what other sorts of preserved foods are
> > period.
> > > >  >I'm sure the above only scratches the surface...
> > > >  >
> > > >  >Thanks,
> > > >  >Anahita
> > > >
> > > >Beets.  Somewhere or other I found a really nice period recipe for
> > pickled
> > > >beets which called for also adding caraway seeds.
> > >
> > > Actually, i made a whole mess of pickled vegetable for the German
> > > Boar Hunt Feast i prepared in 2001
> > >
> > > -- Beets marinated with horseradish, red wine, cider vinegar,
> > > coriander, caraway, anise - Marx Rumpolt
> > > -- Cucumbers fresh pickled in white vinegar, honey, anise, caraway,
> > > pepper, saffron, mustard - Ein Buch von Guter Spise, 14th c.
> > > -- Red Cabbage marinated in red wine vinegar, honey, caraway, anise,
> > > pepper - Ein Buch von Guter Spise
> > > -- Button Mushrooms pickled in white wine vinegar, whole peppercorns,
> > > cloves, nutmeg, mace, bay leaves, fresh ginger - Lady Elinor
> > > Fettiplace and Sir Kenelm Digbie, because I couldn't find a German
> > > recipe for pickled mushrooms.
> > >
> > > All the recipes i used, plus the original sources are on my website -
> > > i don't remember if i posted them to this list.
> > > http://witch.drak.net/lilinah/2001Menu.html
> > >
> > > Anahita
> > >
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