I love pickles. I devour jars of them so quickly that I rarely have any in my fridge. I make platters of quick-pickled cucumbers, beets, cauliflower, and fennel for parties. I’m always tempted by the spicy pickled green beans that this one stand sells at the farmers’ market. Last week I realized that for all the pickled vegetable recipes in manuscript cookbooks, we’ve only prepared one so far (these delicious “Pickled Tamatas“) and I made it my business to change that.
I cannot think of a single manuscript cookbook without a recipe for something pickled. In an economy of thrift, pickling is an excellent way to save seasonal produce. Since I’ve been working on an article about other recipes from MS Codex 785, I decided to try a pickle recipe from this manuscript. (See my posts on “Lemmon Cakes” and “Bisket Pudding” for more information about Restoration-era lifestyle guru Hannah Woolley and MS Codex 785). I was also intrigued by the inclusion of thyme in this one.
To pickle Cucumbers
Boyle your Vinegar with some long pepper,
and all Sorts of Spice, a little Salt, Thyme, and
Dill, lay your Cucummers into the pot, and
pour on your pickle boyling hot, and Couer
them up very Close, and set it by, and do so
for two or three days.
This recipe is very straightforward. Slice your cucumbers, prepare a spicy brine, rest, and eat. [UPDATE: The original recipe does not instruct you to slice the cucumbers, I sliced mine out of habit and because used a single-medium sized, slicing cucumber and I needed it to fill my jar! Feel free to use smaller kirby cucumbers here and skip the slicing.]
Long pepper was the only new ingredient for me. According to the Oxford English Dictionary and Wikipedia (linked above), long pepper is a flowering vine with small, flavorful fruit. Although the plant is similar to the Piper nigrum, or standard black pepper, the individual fruits are far spicier. This spice is often used in South Asian cooking, but I was unable to locate any. Instead, I substituted in a small amount of red chili flakes to add some peppery heat. Let us know if you use long pepper, chili pepper, or black pepper when you make these pickles! I’ve made some suggestions in the recipe below.
These proportions fill a single, 2-cup mason jar. Double, triple, and quadruple if you have a glut of cumbers on hand!
1 medium cucumber, thinly sliced (Peel or don’t peel as per your preference) [Per the update above, feel free to use different kinds of cucumbers and slice, or don’t slice according to your preference and ingredients.]
4 sprigs fresh thyme
4 sprigs fresh dill
1 c white wine vinegar
1/2 t salt
1/4 t chili flakes (or some long pepper, or 1/4 t pink or black peppercorns)
Put the sliced cucumber in the mason jar with the fresh thyme and dill.
In a small saucepan, bring the vinegar to a boil. Add the salt and stir until combined. Add the chili flakes.
Pour the spicy brine over the fresh vegetables. Firmly affix the lid and label the jar. Leave in refrigerator for 2-3 days.
Consume pickled cucumbers within a month of opening the jar.
After three days in the refrigerator, these pickles are salty, spicy, sharp, and crisp. The dill and thyme add depth to each bite. These pickles are not going to outlast the weekend!
Since the brine is very strong and I’m really making these as refrigerator pickles, rather than shelf-stable canned pickles, I might reduce the amount of vinegar in the brine and try a 1/2 c vinegar and 1/2 cup water brine instead. In addition, the original recipe also mentions “all Sorts of Spice.” I only included spices that were listed in the recipe in this batch, but I wonder how cloves, mustard seeds, or caraway seeds would change the taste of these pickles. I may have to start another batch.
Let us know if you experiment with this recipe!
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