Ein Condimentlin: A Condiment
This recipe comes from Ein Buch von Guterspice, a 14th Century German cookbook.
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.
This is one of the first recipes I ever researched and redacted. The final product is quite delightful. I have primarily used it for carrots, however I have also tried it with beets and cucumbers. Because this is a vinegar brine, it is perfect for canning.
My Recipe:
Choose your vegetables. Cut them to the desired shape and size. Cold pack jars with your vegetable (pint and half pint are preferred). For half pint jars, add a few mustard seeds and 2-3 threads of saffron (double for pints). In a saucepan, heat apple cider vinegar and honey (3/4 C vinegar, 1/4 C honey per pint jar). Add caraway, anise, and black pepper. Heat until boiling, then pour into jars. Process in boiling water for 12 minutes (15 pints).
This recipe has been used in the following projects: 2015 Malegentia Winter Feast
This recipe comes from Ein Buch von Guterspice, a 14th Century German cookbook.
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.
This is one of the first recipes I ever researched and redacted. The final product is quite delightful. I have primarily used it for carrots, however I have also tried it with beets and cucumbers. Because this is a vinegar brine, it is perfect for canning.
My Recipe:
Choose your vegetables. Cut them to the desired shape and size. Cold pack jars with your vegetable (pint and half pint are preferred). For half pint jars, add a few mustard seeds and 2-3 threads of saffron (double for pints). In a saucepan, heat apple cider vinegar and honey (3/4 C vinegar, 1/4 C honey per pint jar). Add caraway, anise, and black pepper. Heat until boiling, then pour into jars. Process in boiling water for 12 minutes (15 pints).
This recipe has been used in the following projects: 2015 Malegentia Winter Feast