If you are familiar with Mostardo or Chutney, this dish is pretty approachable.
It’s a mixed pickle of several vegetables, simmered then marinated. It can be canned, and it lasts a fair time.
First, if you don’t have lombard mustard, you might wish to make some.
I like equal proportions of mustard seed, honey, and wine vinegar by weight, and to allow it to age for at least a week in the fridge.
COMPOST. C. Take rote of parsel. pasternak of rasenns. scrape hem waisthe hem clene. take rapes & caboches ypared and icorne. take an erthen panne with clene water & set it on the fire. cast all þise þerinne. whan þey buth boiled cast þerto peeres & parboile hem wel. take þise thynges up & lat it kele on a fair cloth, do þerto salt whan it is colde in a vessel take vineger & powdour & safroun & do þerto. & lat alle þise thinges lye þerin al nyzt oþer al day, take wyne greke and hony clarified togider lumbarde mustard & raisouns corance al hool. & grynde powdour of canel powdour douce. & aneys hole. & fenell seed. take alle þise thynges & cast togyder in a pot of erthe. and take þerof whan þou wilt & serue forth.
Take Parsley root, Carrot (or parsnip), scrape and wash.
Take turnips and cabbages, trimmed appropriately
Put them in a pot, and cook them through.
When they are done, blanch pears.
Blend the items together, and cool overnight.
The next day, when chilled, add salt
then vinegar, “powder” (pepper), and saffron.
The day after that, add “Greek” wine and honey which have been blended together,
and lumbard mustard, as well as currants.
Add cinnamon, poudre douce, and whole anise.
Put it all in a crock, and serve at need.
I keep lumbard mustard and poudre douce in stock, and kept pretty decent records of my garden’s productivity, so I had a good sense of what would have been available.
I am using a moscato as my wine.
I made this a few times. Once, I tried cutting all of the vegetables into different shapes. It wasn’t nice. I ran them through a shredder, a processor, and so on. Eventually I got to cutting them all as close to matchstick as I could, and it worked out nicely.
Also, I don’t recommend those giant storage carrots, they have a watery sweetness that works well in other dishes but not so well in this one.
3 medium carrots, matchstick or rounds
And / Or
2 large parsnips, matchstick
2 larger white turnips, matchstick
1 bunch radishes, about 8-10, matchstick
1/2 medium green cabbage, shredded
4-6 hard pears, chopped
2 TBS -1/2 cup salt
1.5 cup white wine vinegar
1/2 Tbs pepper, ground or 1 TBS whole
a pinch of vinegar
2 c moscato.
1 cup honey
1/4 c lombard mustard
1 cup currants
2 tsp cinnamon (canela)
If you like anise, use a teaspoon each. I didn’t because I don’t like it.
Assemble your vegetables, not the pears. Poach them til they are bendy.
Remove them to a colander to cool, use the same water and poach the pears.
Add to the colander.
When fully cooled, add salt.
Once the salt is fully mixed in, add the vinegar, pepper, and saffron.
Then, finally, the next day, add the rest of the ingredients.
Allow it to sit for a week, and taste. If you like it, you can can it now,
or adjust seasonings and flavors first.
If you are low in the canning jars, add more vinegar to top up rather than
wine, in order to boost acidity slightly.
This is 6 canning jars worth. Two didn’t pop their lids, so I am storing them in the fridge and will use them first.