Fig Pickles

Ingredients

• Figs on stems, swollen not yet ripe
• Salt water
• 1 gallon of vinegar
• 1 gallon of light brown sugar
• Cinnamon
• Cloves
• Horseradish

Directions

1. Soak figs in moderately strong salt water for 10-12 hours.
2. Rinse figs and place in glass or stone jars.
3. Add 1 gallon of vinegar and 1 gallon of light brown sugar to a kettle.
4. Add cinnamon, cloves and your preferred spices. 
5. Heat the kettle, stir and dissolve the light brown sugar.
6. Bring to a simmer then remove from heat. 
7. Pour the mixture over the figs, covering them about 1 inch.
8. Repeat steps 3-7 three times. 
9. Add a small piece of horseradish to the jars. 

Source — Cooking in Creole Days

Prepared by Chase Bertrand

Louisiana Anthology

June 6, 2018

Fig Pickles

Ingredients

• Figs on stems, swollen not yet ripe
• Salt water
• 1 gallon of vinegar
• 1 gallon of light brown sugar
• Cinnamon
• Cloves
• Horseradish

Directions

1. Soak figs in moderately strong salt water for 10-12 hours.
2. Rinse figs and place in glass or stone jars.
3. Add 1 gallon of vinegar and 1 gallon of light brown sugar to a kettle.
4. Add cinnamon, cloves and your preferred spices. 
5. Heat the kettle, stir and dissolve the light brown sugar.
6. Bring to a simmer then remove from heat. 
7. Pour the mixture over the figs, covering them about 1 inch.
8. Repeat steps 3-7 three times. 
9. Add a small piece of horseradish to the jars. 

Source — Cooking in Creole Days

Prepared by Chase Bertrand

Louisiana Anthology

June 6, 2018

Pickled Radish Pods

Ingredients 

• Radish pods
• Salt
• White vinegar
• Mace
• Black pepper
• Horseradish

Directions

1. Soak pods in salt water overnight
2. Boil the salt water
3. Pour over the pods and cover the jar
4. Repeat pouring when the liquid cools, repeat until pods are green
5. Drain pods and pickle with vinegar and spices to taste

Source - Creole Cookery Book

Prepared by Connor Bolleter

Louisiana Anthology

June 6, 2018

Pickled Radish Pods

Ingredients 

• Radish pods
• Salt
• White vinegar
• Mace
• Black pepper
• Horseradish

Directions

1. Soak pods in salt water overnight
2. Boil the salt water
3. Pour over the pods and cover the jar
4. Repeat pouring when the liquid cools, repeat until pods are green
5. Drain pods and pickle with vinegar and spices to taste

Source - Creole Cookery Book

Prepared by Connor Bolleter

Louisiana Anthology

June 6, 2018

Pickled Cabbage

Ingredients

• Red cabbage
• Salt
• 2 tablespoons of black pepper
• Allspice
• Cloves
• Cinnamon
• 2 quarts of vinegar

Directions

1. Lay sliced cabbage in a jar
2. Salt each layer of cabbage
3. Put spices to taste in a bag and heat in vinegar
4. Pour mixture over cabbage
5. Cover jar and open in three days

Source - Creole Cookery Book

Prepared by Connor Bolleter

Louisiana Anthology

June 6, 2018

Pickled Cabbage

Ingredients

• Red cabbage
• Salt
• 2 tablespoons of black pepper
• Allspice
• Cloves
• Cinnamon
• 2 quarts of vinegar

Directions

1. Lay sliced cabbage in a jar
2. Salt each layer of cabbage
3. Put spices to taste in a bag and heat in vinegar
4. Pour mixture over cabbage
5. Cover jar and open in three days

Source - Creole Cookery Book

Prepared by Connor Bolleter

Louisiana Anthology

June 6, 2018

Sweet Pickle Peaches

Ingredients 

• 6 pounds of peaches
• 3 pounds of sugar
• 1 quart of vinegar
• Allspice
• Cloves
• Mace

Directions

1. Heat sugar and vinegar to form a syrup
2. Add allspice, cloves, and mace to taste
3. After syrup is formed, add fruit
4. Cook to desired texture, not as much as preserves  

Source - Creole Cookery Book

Prepared by Connor Bolleter

Louisiana Anthology

June 6, 2018