Jams and preserves
Pickled vegetables
Pickled vegetables were a popular winter dish in the 17th century when the recipe pictured below was written.
Although most of the recipes in the anonymous recipe book are medical, the writer was also interested in wine-making and preserving garden produce.
In a recipe for pickling cucumber, the vegetables are left to stand in a 'bryne' [brine] of water and salt before being boiled in wine vinegar. Dill, mace, nutmeg cloves and pepper are added for flavour.
There are also instructions for pickling samphire [a sea vegetable] and purslam [purslane is a herb] — both of which are popular today — and French beans.
'To pickle cucumbers', from an anonymous medical, culinary and household recipe book
Anonymous medical, culinary and household recipe book, 17th century. [Library reference: Adv.MS.23.6.5]