[Sca-cooks] pickling

Daniel And elizabeth phelps dephelps at embarqmail.com
Sun Jul 15 14:27:34 PDT 2012

My guess would be a ceramic/stone ware crock with a close fitting lid the outer rim of which would extend beyond the barrel of the crock?  The sort of thing that Korean farmers make kimchi in come to mind.


----- Original Message -----
what container would pickling have been done in?  and for a period recipe,
should I use kirbys, or regular?  I figure it's not the egyptian hairy
(cucumis chate).  Might it be the "burpless" English ones I see sometimes
in stores?

Ian of Oertha
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