Hamburg Pickle

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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
  • 2½ lb/1 kg cooking salt
  • 1 lb/450 g coarse sugar
  • 1 oz/25 g saltpetre
  • 1 oz/25 g black peppercorns bruised and tied in a bag

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.

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