pammyam on wed 13 jun 01
My mom made wonderful crisp three-day sweet
pickles from cucumbers. She had an old crock that
I would guess held something like four gallons.
The original recipe that she used directed the use
of grape leaves on top of the pickles and brine to
hold the pickle chips under. She tried other
things along the way, but nothing else ever worked
quite right. Had something to do with the
porosity of the leaves, I guess.
She used the same crock at times to make
sauerkraut. That was a very, shall we say,
_fragrant_ operation. The 'kraut was wonderful.
Pam
----- Original Message -----
From: Wesley C. Rolley
To: CLAYART@LSV.CERAMICS.ORG
Sent: Wednesday, June 13, 2001 11:19 AM
Subject: Glaze for pickling crock
Maybe this is a start for another discussion on
glaze safety.
We have an UME tree in our yard. While some
call it a Japanese Plum, it is
really another species in the family that has
apricots and plums. In any
case, having successfully made a tonic from the
green ume and honey and
also made ume-shu (a typical Japanese drink -
really a white liquor
flavored by soaking the ume) she now wants to
make umebushi, a typical
Japanese pickled ume flavored with red oriental
basil, and I just threw the
crock (lots of time, since this year's crop is
all used up).
While I know that most American pickling crocks
were salt glazed, that is
out of the question as I only have an electric.
Am I correct that any good
high-silica clear that fits my stoneware body is
going to be OK? The brine
is very, very salty.
Wes Rolley
Wes Rolley
"Happiness is to be fully engaged in the
activity that you believe in and,
if you are very good at it, well that's a
bonus." -- Henry Moore
http://www.refpub.com
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