It’s time for another vintage post! I guess I really should be posting this at the end of summer, when you all can use veggies from your gardens, but I’m just not that organized. I definitely want to try these all in August with tomatoes from my garden… I’ve got another German ketchup recipe from 1912 which I’ll post later on that I’d like to compare with the Swedish one. At any rate, I’m sure most of us need something to keep us warm and busy during the winter months! All of these are from vintage magazines for housewives which have everything from tons of patterns, house care tips, and weekly recipe plans (like my glove and umbrella care posts). These both had specials on preserving food. The first one is Swedish, the second is German. Now I speak German, so those translations are my own, for the Swedish ones I cracked and used Google translate, and then turned it into real English. Also, please keep in mind that my translations are as loose as a 2 penny hooker…for recipes, I’m only worried that the instructions are clear and correct, this isn’t literature 😛 I’ve included the originals if you want to do your own translating, or in case I’ve made a mistake. And, as always, please let me know if you try any of these and if/how they turn out!
From Allers Mönster-Tidning, 1932
Take good quality green cucumbers of equal size, wash them, dry and put into a pot, together with chopped onion, dill, fresh grape leaves,black currant leaves, laurel leaves, whole pepper and a few raisins. Then add enough of the following to cover the cucumbers: 3 / 4 gallons of water, 2 1 / 2 cups vinegar and 50gr. salt cooked well. Over the top of the pot put a round plate, and tie this down with enough pressure to seal in the cucumbers. Leave set for four weeks in a dry and warm place. In the meantime, this will have formed a yeast layer, which must be removed. The cucumbers are then ready to serve. Store in a cool, dry place.
2 liters vinegar, five grains of pepper, 2 tablespoons of curry, two tablespoons of mustard, 250 grams of sugar (or more).
Clean the following vegetables: green beans, cucumbers, carrots, pickled onions and cauliflower. The latter is divided into small bouquets, and all are immersed in brine for 24hours. The strain in a collander. The vinegar is boiled together with all the spices and the vegetables added when it reaches a simmer.They ought not be added in all at once but in small portions. Also, they should only lie in the boiling vinegar for a moment, otherwise they become soft. When all the vegetables are cooked and distributed in glasses, pour in the vinegar. The glasses should be immediately sealed.
1 liter boiling vinegar, 25 grams garlic, 25 gr. salt, 25 gr. coarsely ground ginger, 10 grams yellow mustard seed and 1 / 2 teaspoon cayenne pepper. Cauliflower green beans, celery, green apples, small cucumbers, carrots, artichokes, shallots, and green peppers should be cleaned cut into smaller pieces. Add the spices to the boiling vinegar for a few minutes, then pour the boiling vinegar over the vegetables. And wait ten minutes. Then drain and save the vinegar, heat it to boiling again and pour it over the vegetables again. Repeat. The vegetables are then arranged in pickle jars with an extra red pepper (capsicum) shell extra in each glass. Pour the vinegar over the vegetables and then seal with parchment paper, and follow the above instructions, paying attention to add a moderate portion of good French mustard, and the liquid should be thick, rather than runny so you can put it on your roast been sandwiches.
12 gr. garlic, 15 gr. cayenne pepper, 1 cup real soy sauce, 1 liter of vinegar. Crush garlic and cayenne pepper together in a mortar (or grind in a pepper mill). Add the vinegar a little at a time, while straining the mixture. Mix with the soy sauce and pour into small bottles.
50 gr. tarragon leaves, 5 gr. basil leaves, 5 gr. dried orange peel, 2 1 / 2 gr. lavender flowers, 2 1 / 2 gr lemon peel, 1 gr. cinnamon, 2 1 / 2 gr. pepper, 6 cloves.
Chop everything coursely and add to 3 / 4 l vinegar in a liter bottle or keg. Cover the contents well, and seal with parchment paper, which you prick with a needle. Kee in a warm place (eg. the oven) for eight days. Leave to cool and filter through a filter cloth. Then filtered through paper. Afterwards, finally add 1 cup of concentrated vinegar. Pour in small bottles and cork. [I’m not sure exactly what kind of paper they mean, but I’m sure it’s fine just to use a fine cloth a few times?]