Pickling and Curing – 52 Historical Recipes
52 Historic Recipes from Great-Grandma's Kitchen Drawer
"Pickling and Curing" is a digital e-book featuring 52 historic recipes across approximately 120 pages, based on templates from around 1900 and completely revised for today's home kitchen.
This recipe book is for people who want to discover old preservation recipes, pickle vegetables, make their own pickles and relishes, or learn traditional meat curing recipes.
It includes unusual and sometimes almost forgotten recipe ideas: from sweet tomato pickles and pickled peaches to grape ketchup and cucumber ketchup, as well as chow-chow, piccalilli, and cured corned beef.
Key Product Data at a Glance
| Product | Digital E-Book |
| Title | Pickling and Curing |
| Scope | approx. 120 pages |
| Recipes | 52 |
| Recipe Categories | 6 |
| Historical Templates | Around 1900 |
| Language | German |
| Revision | Completely rewritten |
| Author | Marion Schanné |
| Edition | 2026 |
Which 52 recipes are included in the e-book?
The collection comprises 52 historical recipe ideas from six thematic areas.
1. Meat, Sausage, and Pressed Meats – 3 Recipes
- Fresh Sage Sausage
- Head Cheese / Scrapple
- Pork Head Cheese
2. Pickles and Pickled Vegetables – 17 Recipes
This section includes, among others:
- Pickled Beets
- Old-fashioned Tomato Pickles
- Pickled Green Beans
- Favorite Pickles
- Mixed Pickles
- Rummage Pickle
- Sweet Tomato Pickles
- New England Pickle
- Mango Peaches
- Mixed Mustard Pickles
- Whole Cucumber Pickles
- Spanish Pickles
- Sweet Pickled Peaches
- Chopped Pickles
- Olive Oil Pickle
- Stuffed Peppers
- Cucumber Slice Pickle
3. Ketchups – 5 Recipes
- Tomato Ketchup – Classic Version
- Tomato Ketchup – Spicy Version
- Grape Ketchup
- Cucumber Ketchup
- Cold Ketchup
4. Relishes – 10 Recipes
- Cucumber Relish
- Corn Relish
- Indian Relish
- Piccalilli
- Winter Relish
- Celery Relish
- Pepper Hash
- Tomato Relish
- Green Tomato Soy
- Green Tomatoes with Mustard
5. Sauces and Chutneys – 12 Recipes
The collection includes, among others:
- Cucumber Sauce
- Bordeaux Sauce
- Shirley Sauce
- Sicilian Sauce
- Green Tomato Sauce
- Plum Sauce
- Apple-Tomato Chutney
- Chow-Chow
- Chili Sauce
- Mother's Chow-Chow
- Indian Chutney
- Corn Sauce
6. Meat Curing – 5 Recipes
- Wet Curing Ham
- Wet Curing Beef
- Dry Cured Ham for Cooking
- Dry Cured Beef for Cooking
- Cured Corned Beef
What is special about these historical recipes?
The recipe ideas originate from historical templates, but were not simply copied for this edition.
Many old recipes consisted of only a few ingredient details. Exact quantities were missing. Temperatures were not mentioned. Cooking times were considered experiential knowledge.
Therefore, all 52 recipes were revised for this edition.
Today's recipes include:
- specific quantities
- metric measurements
- understandable steps
- cooking times
- temperatures
- notes on desired consistency
- cooling instructions
- storage instructions
- practical tips for each recipe
The historical ideas have remained.
The instructions were written for people who want to cook with them today.
From what period do the recipe ideas originate?
The historical templates come from around 1900 and recall a kitchen where pickling, seasoning, curing, and preserving were everyday activities.
Back then, recipes were often not collected in printed cookbooks.
They were kept.
On small notes. Written in pencil. Supplemented with ink. Carefully folded and repeatedly consulted.
Some recipes came from a mother. Others from a grandmother, an aunt, or a neighbor.
Often, only the ingredients were listed.
The rest was experience.
This e-book takes up precisely this old form of recipe collection – like a kitchen drawer reopened after many years.
Who is this e-book suitable for?
The e-book is suitable for people who want to discover historical cuisine, old preservation recipes, and unusual preparations beyond modern standard recipes.
The collection is particularly interesting for people who:
- enjoy pickling vegetables
- want to process green tomatoes
- are looking for old pickle recipes
- want to make their own relishes
- want to learn historical ketchup recipes
- like chutneys and spicy sauces
- are interested in traditional meat recipes
- are looking for curing recipes for the home kitchen
- want to preserve old kitchen traditions
Many of the included recipe ideas are rarely found in today's cookbooks.
What makes the recipes usable for today's kitchen?
All recipes have been rewritten and supplemented with information often missing in historical templates.
Instead of unclear old measurements, there are specific quantities.
Instead of assumed experiential knowledge, there are comprehensible work steps.
Instead of imprecise information, temperatures, cooking times, and consistencies are stated.
Where historical recipe ideas cannot be classified as modern unchilled preserved foods, they are treated as refrigerated preparations in this edition.
This way, the historical recipe idea is preserved without uncritically transferring old instructions to today's home kitchen.
How are food safety and storage handled?
The e-book clearly distinguishes between historical recipe ideas and their practical application today.
For vinegar recipes, commercial vinegar with 5 percent acidity is used.
Historical mixed recipes without a tested modern preservation method are treated as refrigerated preparations.
Low-acid foods are not described as shelf-stable simply by hot-filling.
The five curing recipes work without saltpeter and without self-dosed nitrite additives. They are formulated as refrigerated salt cures with subsequent complete cooking.
The respective recipes contain information on:
- cooling
- temperatures
- storage duration
- preparation
- cooking
- identifiable signs of spoilage
The recipes have been editorially and culinarily revised for today's home kitchen. They do not replace microbiological laboratory testing or individual professional advice.
Who created the e-book?
Author and editorial revision: Marion Schanné.
For this edition, I have completely rewritten the historical recipe ideas and structured them for today's home kitchen.
Old measurements were replaced. Unclear instructions were clarified. Specific quantities, temperatures, cooking times, consistencies, and storage instructions were added to the recipes.
The old recipe ideas have remained.
As if a kitchen drawer had been opened again, revealing a stack of recipes that no one had cooked for far too long.
Why is this recipe book different from a usual recipe collection?
This e-book combines historical recipe ideas from around 1900 with a complete revision for today's home kitchen.
It's not about the usual modern standard recipes.
It's about:
- sweet tomato pickles
- stuffed peaches
- grape ketchup
- cucumber ketchup
- piccalilli
- pepper hash
- chow-chow
- green tomato sauces
- old relishes
- traditional curing recipes
Some things seem familiar.
Some things are surprising.
And some things can hardly be found in an ordinary recipe collection today.
A look into great-grandma's kitchen drawer
Recipes used to not be saved.
They were kept.
Between cookbooks. In drawers. On notes that were used so often that the writing in some places was barely legible.
This e-book brings back 52 such historical recipe ideas.
Not as an unclear transcript.
But rewritten for people who want to cook with them again today.
52 recipes. Around 120 pages. Six thematic areas. A kitchen drawer full of almost forgotten ideas.
Frequent Questions about the E-Book
How many recipes does "Pickling and Curing" contain?
The e-book contains 52 historical recipes from six areas: meat dishes, pickles and pickled vegetables, ketchups, relishes, sauces and chutneys, and curing recipes.
From what period do the recipe templates originate?
The recipe ideas are based on historical templates from around 1900.
Were the old recipes adopted unchanged?
No. All recipes have been completely rewritten. Old measurements, missing quantities, and unclear instructions have been supplemented with specific information, understandable steps, temperatures, cooking times, and storage instructions.
Are all recipes suitable for unchilled storage?
No. Historical recipe ideas without a tested modern preservation method are treated as refrigerated preparations in the e-book. The respective storage instructions are directly with the recipes.
What types of recipes are included?
Included are, among others, pickles, pickled vegetables, ketchups, relishes, chutneys, sauces, sausage and meat dishes, and five recipes for curing meat.
How are the curing recipes structured?
The five curing recipes work without saltpeter and without self-dosed nitrite additives. They are formulated as refrigerated salt cures with subsequent complete cooking.
Who is this e-book suitable for?
The e-book is suitable for people who want to learn about historical recipes, old preservation cuisine, pickles, relishes, chutneys, homemade sauces, and traditional curing recipes.
Discover 52 historical recipes and rediscover old kitchen traditions.
