16th c German pickled vegetable recipe.
Red beets preserved with small cut horseradish/ anise/ coriander/ and a little caraway/ special if the beets are cut/ marinated in half wine and half vinegar. (Rumpolt, Accompaniments to roast meat, 3)
I used the recipe above to marinade beets, cauliflower and onion.
Peel the Cucumbers/ and cut them broad and thin/ season them with oil/ pepper and salt. But if they are salt-preserved/ they are also not bad/ are better than raw/ because one can salt it with Fennel and with caraway/ that both can be kept over one year. And near the Rhine-stream one calls it Cucummern (Rumpolt, Vegetables 20)
Lorelei made a wonderful pickled vegetable mix of cucumbers, pearl onions, and carrots. She did the salt preserving as is mentioned in this recipe.
Marx Rumpolt, Ein new Kochbuch, Frankfurt a.M. 1581, Translation by Ranvaig Weaver, copyright 2013