Salt Pickles No. 1
From The art of German cooking and baking, 1922
Serves 20
If you want these pickles for the winter, pack them into a cask, pour the brine over to completely fill the cask and close the cask tightly, except for a bung-hole in the cover through which it can work off.
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 172. The excerpt below is the record exactly as published.
SALT PICKLES No. 1. Medium sized pickles Minced dill In 6 qts. of water, % lb. of salt Cherry leaves from sour cherry trees
Cook this with the app: pantry check, scaling, and the assistant.