Estregan Pickles from The Settlement Cook Book by Lizzie Black Kander
Soak pickles in cold water twelve hours, or over night. Drain and wipe. Place over each layer of pickles two or three blossom-ends of dill, three or four one-half inch pieces of estregan (stalks an...
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Mixing bowl
- Colander
- Kitchen towel
- Cutting board
- Chef's knife
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Mason jar
- Wooden spoon
- Ladle
Ingredients
- 1 stalk dried estregan
- 25 pickles (large, long ones)
- 1 horseradish root (diced)
- 1 bunch of dill (6 stalks)
- 1 quart water
- 2 quarts vinegar
- ½ lb. mustard seed
- 2 tablespoons of whole white pepper
- 12 bay leaves (dried)
- 1 cup salt
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Summer Dill Pickles from The Settlement Cook Book by Lizzie Black Kander
app.ckbk.com
Small Dill Pickles from The Settlement Cook Book by Lizzie Black Kander
app.ckbk.com
Pickled Onions from The Settlement Cook Book by Lizzie Black Kander
app.ckbk.com
Sweet Pickles from The Settlement Cook Book by Lizzie Black Kander
app.ckbk.com
Winter Dill Pickles from The Settlement Cook Book by Lizzie Black Kander
app.ckbk.com
Pickled Beef from The Settlement Cook Book by Lizzie Black Kander
app.ckbk.com
Pickled Peppers from The Settlement Cook Book by Lizzie Black Kander
app.ckbk.com
Artichokes, Stewed from The Settlement Cook Book by Lizzie Black Kander
app.ckbk.com