Most, if not all, of the recipe evidence below comes from Medieval Cookery, which is an excellent site and well worth your time.
| Pickle Evidence In Europe | |
| Pre-800 | |
| 801-900 | |
| 901-1000 | |
| 1001-1100 | |
| 1101-1200 | |
| 1201-1300 | Salted and brined fish in Cornwall, mentioned in .The Expansion of the South-Western Fisheries in Late Medieval England. Maryanne Kowaleski, in The Economic History Review, New Series, Vol. 53, No. 3 (Aug., 2000), pp. 429-454 |
| 1301-1400 | ~1345, 'Ein Condimentlin', Ein Buch von guter spise (Germany) ~1380, Image in Stowe MS 12, f.225r, of what might be a pickling vat or salting barrel (England) ~1390, 'Compost', The Forme of Curye (England) ~1400, 'Compost', Anonymous Tuscan Cookery Book |
| 1401-1500 | ~1401, 'Compost (pickle) good and perfect', Libro di cucina / Libro per cuoco (Italy) ~1430, 'Pikkyll pour le Mallard', Two Fifteenth Century Cookbooks (England) ~1430, 'For pykulle', Liber cure cocorum (England) |
| 1501-1600 | ~1510, 'Pickle for a Capon' & 'Pickle for a Carp', Een notabel boecxken van cokeryen (Netherlands) ~1520, 'for Pickled Eggplants', Libre del Coch, Spain ~1550, 'If you would make good pickled tongue', Das Kuchbuch der Sabina Welserin (Germany) |
| 1600-1700 |
1604, Pickled Samphire, Elinor Fettiplace's Receipt Book (England) 1609, 'To preserve Cowcumbers all the yeere', Delights for Ladies (England) 1615, 'To keepe greene Cucumbers all the yeere', A NEVV BOOKE of Cookerie (England) 1616, 'Several kinds of game roasts to pickle', 'To pickle lamprey', 'Brine to seethe which can be used for meat or fish all through the year', 'Rolled to cook / and pickle', 'Long white cabbage can be used either by itself or to fresh brown bread' & 'To pickle cabbage', all from Koge Bog (Denmark) |