Hamburg Pickle

Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 8 pints/4 litres water
  • lb/1

Method

Boil all ingredients for 20 minutes. Clear off scum, leave in a large bowl to cool. When cold, put in meat and keep submerged. An 8lb/4kg joint needs about 14 days.