Wet Pickle for Beef


  • For about 12–14 lb. meat allow:
  • 2 oz. white peppercorns
  • 1 oz. root ginger
  • 1 clove garlic
  • ¼ oz. juniper berries
  • ½ oz. mint
  • ½ oz. bay leaves
  • 2 lb. coarse salt
  • 6 oz. sugar
  • 2 oz. saltpetre
  • gallons water


Tie the peppercorns, ginger, garlic, berries, mint and bay leaves in a muslin bag. Put salt, sugar, saltpetre and the water into a pan and heat slowly to dissolve the sugar. Pour into the chosen container, add the muslin bag and stir round for a few minutes, bruising the bag gently with a wooden spoon. Add the pieces of meat and leave for 2–3 days, turning daily.