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Pickled bell peppers filled with slaw |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Posted: 05 May 2017 at 19:22 |
"Modern" preservation methods, particularly what they call jarring in England and canning in the U.S. dates only from 1812. Napoleon had offered a cash prize for anyone who could devise a method of preserving food for troops in the field.
The mangoes I refer to above would have been put up in barrels. The most popular variety for making them was a pepper called Bullnose. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Ron,
This is very common in the Transylvania Pass Route of Brasov / Poina. Due to the long cold Eastern European winters, The Brasovian Region of north eastern Romania, located on The Transylvania Passage, during 1377, travelers, with a lack of vegetables due to harsh blizzards and snows, had also found means to store their vegetables as all cultures and indigenous peoples did and still do .. There is a place that I had lunch at, where they sell uncountable types of jarred peppers with cabbage and other vegetables. It was amazing ! Good luck. Fabulous project. Have a lovely weekend everyone. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Bay leaves, perhaps?
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Mike - I'm guessing that the cherry leaves are not "critical" to this. There are probably good substitutes, including oak, grape and others. Not sure which, but it looks to the tannins in the leaves that would be important.
Pickle crisp could work - I just don't know.... Brook? |
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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wow. Thanks for bumping this Ron. I definitely would like to try this one. I wonder if you could substitute pickle crisp for the cherry leaves? Wouldn't have the same flavor, but might help with the crunch factor.
My previous house had two huge cherry trees in the back yard, but alas that's just a memory now. I do have a small fig tree, I wonder if a fig leaf would substitute? |
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Hi, Brook -
This is something I would definitely like to try. I'm not a fan of green bell peppers, but if I can get my hands on some of those Hungarian-type, horned shaped red and/or yellow peppers, I think that they'd really be good with this. |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Interesting thread.
Back in colonial days, similarly stuffed and pickled peppers were very common. These were called "mangoes," for some reason. To this day there are places in the U.S. where small peppers are called mangoes. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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Rod Franklin
Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
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I don't believe there is anything that will make a mushy pickle crisp again. I'm not convinced the tannin thing really has any effect on crispness. Leaves do impart an element of flavor though.
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Hungry
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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Would cherry or grape leaves "crisp up" store-bought pickles? The ones I just got are kinda mushy.
(I wonder if there's a way to use the tannins in a tea bag without making your pickles taste like tea?) |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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hey, rod - i figured this one might catch your interest ~
the procedure given is of course the "old school" way of doing it. as i recall from your outstanding sauerkraut tuorial, there are a lot of things a person can do to minimize pitfalls in the final product. i imagine many of those same methods coule be employed here, if you want to give this a try. as for the cherry leaves - we don't have any available here, but carmen offered to send me some from her home country if i want to try this, using them. if anyone wants to try this and needs cherry leaves, let me know and we can arrange a box to send to her with a few goodies in order to trade for some! |
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Rod Franklin
Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
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I would make this, but I might modify the procedure.
Cherry leaves are used to make the pickles crisper. They have tannins in them. So do oak leaves, grape leaves and many others. Some cherry leaves can be mildly poisonous, but I don't think enough to be concerned about. They aren't eaten. |
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Hungry
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Melissa Mead
Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174 |
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I didn't even know cherry leaves were edible!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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This intriguing Balkan specialty was sent to me by our own CARMENUKA, with this note:
She also sent a really beautiful picture, which i think captures the colorful spirit of this recipe and also romanian living in general ~
If anyone tries this, you might need to do some conversions from metric to standard measurements; but it seems that the directions are clear and easy to follow. Cherry leaves might be a little hard to come by in some areas, so if anyone can find out a possible substitute, be sure to let us know ~
Thanks for sharing this wonderful recipe, Carmen! |
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