Recipe Manuscript

To Pickle Turnips

Name: To Pickle Turnips
Prep time: PTPT20M
Cook time: PTPT0M
Yield: 8
Cuisine: European
Ingredients: 1 kg turnips, peeled and thinly sliced (about 3mm thick); 30 g salt (non-iodized, coarse preferred); 15 g mixed pickling spices (suggestions: 5 g whole black peppercorns, 3 g cloves, 2 bay leaves, 5 g mustard seeds or substitute with modern pickling spice blend); 750 ml white wine vinegar (minimum 6% acidity, unheated/raw if possible; substitute: standard distilled vinegar for a milder taste); Optional: parchment or waxed paper, for sealing

1693

From the treasured pages of Receipt book of Jane Staveley

Written by Jane Staveley

Renaissance (1400 - 1700)European Beginner Snack Other

Original Recipe • 1693

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Pickle Turnips

"Cut yr Turnips in thin round Slices, cut every slice in: 4: parts, lay a row of Turnips put some salt & what spice yu like between every row till ye pot is full then pour enough white wine vineger on them to cover them ye vineger must be raw keep them a fortnight before you eat them tye ye pot very close with leather"

Note on the Original Text

This recipe was written in characteristically compact, direct early modern English. Spellings were often phonetic—'vineger' for 'vinegar', 'ye' as a form of 'the', and 'tye' for 'tie'. Instructions were brief and lacked precise measurements, since cooks were assumed to know general proportions and techniques. The list of spices was left open for the cook's discretion—'what spice yu like'—reflecting both personal taste and what was available. The 'fortnight' pickling time meant at least two weeks before consumption, and the instruction to 'keep them a fortnight' was standard for lacto-fermentation and vinegar pickles.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book of Jane Staveley - Click to view recipe in book

Title

Receipt book of Jane Staveley (1693)

You can also click the book image above to peruse the original tome

Writer

Jane Staveley

Era

1693

Publisher

Unknown

Background

Step into the flavorful annals of the 17th century with Jane Staveley’s delightful culinary collection. Brimming with time-honored recipes and refined instructions, this book offers a sumptuous glimpse into the kitchens of yesteryear—where classic techniques met noble tastes and every dish was a celebration of ingenuity.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the late 17th century, specifically from the household collection of Jane Staveley, between 1693 and 1694. At this time, pickling was a crucial method of preserving vegetables like turnips through the winter months before refrigeration. Vinegar pickling was popular among prosperous households, utilizing imported white wine vinegar and exotic spices that were becoming more accessible via expanding trade. The recipe reflects a time when domestic management and food preservation were essential skills for women managing large English households. Its form is brief, intended for an experienced cook who understood implied techniques and local variations.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks in the 17th century would use a sturdy kitchen knife or small cleaver to slice turnips and a wooden or stone pestle for crushing spices, if needed. Pickling was done in glazed earthenware pots, stoneware jars, or large glass vessels. The pots would be sealed with leather or parchment fastened with string or twine to keep air and pests out, since airtight glass jars (like Mason jars) did not exist.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

0 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2.2 lbs turnips, peeled and thinly sliced (about 1/8 inch thick)
1 oz salt (non-iodized, coarse preferred)
0.5 oz mixed pickling spices (suggestions: 0.18 oz whole black peppercorns, 0.11 oz cloves, 2 bay leaves, 0.18 oz mustard seeds or substitute with modern pickling spice blend)
3 and 1/8 cups white wine vinegar (minimum 6% acidity, unheated/raw if possible; substitute: standard distilled vinegar for a milder taste)
Optional: parchment or waxed paper, for sealing

Instructions

To make pickled turnips in the manner of 17th-century England, start by peeling and slicing your turnips into thin rounds (about 1/8 inch thick).
Quarter each slice so you have wedges.
In a large ceramic, glass, or stoneware jar, layer the turnip pieces with generous pinches of salt and any spices you prefer (such as black pepper, cloves, or bay leaves) between each layer.
Continue until all turnips are used.
Pour enough raw (unheated) white wine vinegar over the turnips to completely submerge them.
Seal the jar tightly, ideally with a parchment or waxed paper and a lid.
Let the turnips pickle for 2 weeks in a cool, dark place before eating.

Estimated Calories

60 per serving

Cooking Estimates

Preparing the turnips and spices takes about 20 minutes. There is no cooking involved, but you need to let the turnips pickle for 2 weeks. Each serving has about 60 calories, and the recipe makes 8 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.