Up here, we've heard of Hassenpfeffer (pickled rabbit), Smoked Tongue (beef tongue) and Broiled Squab (young pigeon), though I can promise you, most haven't eaten them. Before my research, I didn't know exactly what some of it was. But I did grow up hearing about them. By that time they were mostly mocked as back woods fare. However, from the same robust German kin come our recipes for Muskellunge (Muskie, freshwater fish), so many cheeses and sausages, and my favorite pickled herring.
These German "Deitch" came around 1839-1848 from northeastern Germany - Pomerania and Prussia, Westphalia and the Teuton low country. And for these women, neglecting the care of her home and family was a mark of substantial inadequacy.
1 teaspoon caraway seeds
Slice beets 1/8 inch thick.
Combine remaining ingredients and boil 3 minutes.
Pack beets and onion in clean jars.
Add hot vinegar to overflowing.
Let stand 24 hours before using.
Makes 6 quarts
8 quarts wax beans
1 teaspoon peppercorns
1 large stalk dill
3 bay leaves
3 grape leaves
2 quarts water
1/2 cup salt
1/2 cup vinegar
Cook whole beans in boiling, salted water 5 minutes.
Pack in jars with next 4 ingredients.
Fill jars with boiling water, salt & vinegar.
Cover with dill and let stand 2 days.
Will keep about 2 weeks.
Makes 6 quarts
4 pounds sugar
1 Tablespoon whole allspice
1 Tablespoon whole cloves
1 stick cinnamon
2 quarts whiskey or brandy
Stem and wash berries.
Cover with water and cook until very soft.
Measure juice, for each quart add 2 cups sugar.
Add spices, tied in cheesecloth.
Cool, remove spices and measure again.
Add 1 pint whiskey or brandy for each quart syrup.
Bottle and cork tightly.
Improves with age.
This is my heritage. It's what I grew up with. It's pickled herring, sweet pastries, lots of dairy, and lefse rolled with butter and honey.
1 pint buttermilk
1/2 cup sugar
1/2 cup butter or other shortening, melted
1 teaspoon salt
7/8 teaspoon baking soda
Coarse rye flour
Mix ingredients to make thick dough.
Shape into 24 balls, dipping them into flour.
Roll very thin with peg rollin pin.
Bake 425° until browned, about 15 minutes.
These are very crisp and tender.
Stores dry for a week.
|They would hang over the stove to keep longer.|