[Sca-cooks] pickling

David Walddon david at vastrepast.com
Mon Jul 16 02:43:55 PDT 2012

What I really wonder is if there is any evidence of waxed barrels used for pickling (or other things) or if there are any extant examples of crockery that would be used for the same. I agree that pickles don't need to age and that I can only imagine pickling in inert crockery with sterilized within an inch of their life jars but what did they do? 
The pickle recipes I have seen don't say much about the containers. 
Has anyone found any that do? 

On Jul 16, 2012, at 2:21 AM, Aruvqan wrote:

> On 7/16/2012 12:08 AM, Ian Kusz wrote:
>> waxed or unwaxed barrels?  and would  they be toasted, like some wine
>> barrels?
> I could not imagine any benefit to scorched barrels. Actually I can not imagine pickling in anything other than ceramics, to be perfectly honest. You do not actually want your pickles to age in the same manner as booze, with a drastic flavor change. Crockery is neutral.
> If the pickles were in wood, I would imagine the barrel to be waxed though I wonder how long the layer of wax would resist the acid of the pickle.
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