[Sca-cooks] Preserved Foods

[Pixel, Goddess and Queen]

Sorry, I've only got sketchy info on that. His job was mostly to pick
them. I do know they do salt-cured because it's the easiest method. I've
seen the containers of olives in salt at his parent's house--it looks to
be kosher salt or something along those lines.

Here are some recipes I found for preserving the olives:

http://homecooking.about.com/library/archive/blfruit38.htm
http://www.allbaking.net/ch/2002/october/joccanning1.html

And a recipe for roast duck with black olives:
http://www.e-rcps.com/pasta/main/fowl/duck_roast_olv.shtml


Margaret


On Wed, 14 Jan 2004, vicki shaw wrote:

> 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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