To Pickle Turnups

This recipe comes from the manuscript of Rebecca Winch, likely compiled around 1666, a period rich with the exchange of culinary knowledge post-English Civil War. Pickling was a common method for preserving vegetables such as turnips through the winter, and the frequent use of spices like mace and pepper reflects both international trade and the status of those who could afford such luxuries. The reference to a 'gally pot'—an earthenware container—highlights the domestic technologies in use at the time.

In the 17th century, the cook would have used a small paring knife or a similar sharp blade to peel and slice turnips very thinly. The slicing might have been done by hand, as no mandoline slicers existed. For storage, a 'gally pot'—a ceramic or earthenware vessel—served as the pickling container. Spices would have been measured by eye and poured by hand, and the vinegar would be poured directly from a jug. The pot would then be covered, perhaps with a cloth and tied string, and stored in a cool larder or cellar.