Ash Key Pickle



This recipe comes from John Evelyn’s Acetaria, a Disclosure of Sallets, 1699:

‘Gather them young, and boil them in three or four Waters to extract the Bitterness; and when they feel tender, prepare a Syrup of sharp White-Wine Vinegar, Sugar, and a little Water. Then boil them on a very quick Fire, and they will become of a green Colour, fit to be potted as soon as cold.’

This recipe is fine but be sure to gather the ash keys when they are very young for they quickly get too tough to be worth eating.