Documentation for Carrot Pickles
Made by Frances Kellogg
Tourney of Love 2015
"48. Ein condimentlin (A condiment)
Mal kümel und enis mit pfeffer und mit ezzige und mit honige. und mach ez gel mit saffran. und tu dar zu senf. in disem condimente maht du sulze persilien, bern und clein cumpost oder rüeben, waz du wilt.
Flavor caraway seeds and anise with pepper and with vinegar and with honey. And make it gold with saffron. And add thereto mustard. In this condiment you may make sulze (pickled or marinated) parsley, and small preserved fruit and vegetables, or beets, which(ever) you want."
For this entry, I made a brine with apple cider vinegar and honey (appx. 3 parts vinegar to 1 part honey, but sweetened to taste). I heated the brine, and added caraway, anise, and black pepper. In this I cooked thickly sliced carrots until slightly tender (to reduce shrinking during processing). To each jar, I added mustard seed and saffron threads, in addition to the spices already in the brine. I then sealed and processed the jars according to modern food safety methods.
My goal with this recipe was to duplicate the flavors as best I could, while still making the product safe for shelf storage. The outcome, I have found, is quite delightful.
Made by Frances Kellogg
Tourney of Love 2015
"48. Ein condimentlin (A condiment)
Mal kümel und enis mit pfeffer und mit ezzige und mit honige. und mach ez gel mit saffran. und tu dar zu senf. in disem condimente maht du sulze persilien, bern und clein cumpost oder rüeben, waz du wilt.
Flavor caraway seeds and anise with pepper and with vinegar and with honey. And make it gold with saffron. And add thereto mustard. In this condiment you may make sulze (pickled or marinated) parsley, and small preserved fruit and vegetables, or beets, which(ever) you want."
For this entry, I made a brine with apple cider vinegar and honey (appx. 3 parts vinegar to 1 part honey, but sweetened to taste). I heated the brine, and added caraway, anise, and black pepper. In this I cooked thickly sliced carrots until slightly tender (to reduce shrinking during processing). To each jar, I added mustard seed and saffron threads, in addition to the spices already in the brine. I then sealed and processed the jars according to modern food safety methods.
My goal with this recipe was to duplicate the flavors as best I could, while still making the product safe for shelf storage. The outcome, I have found, is quite delightful.