I am a pickle producer that grows (a lot!) of cucumbers and barrel cures them via fermentation. I am launching my business to stores this summer. I am looking for books or articles that detail forgotten recipes and techniques, not necessarily for cucumbers only. Very interested in German, Polish and Russian, Jewish information. I have only found two articles with my clumsy search terms, a recipe for potato cheese and a recipe for whole head barrel cured cabbage. Thank you dear Historians with any help you may be able to provide!
I've been doing some research on pickling recently, and I'm intending to spend the Easter weekend on a bit of a deep dive. However, I can say at this stage that the available details are pretty fragmentary, and I don't know of any books that deal with historical pickling specifically (or I haven't located any yet). My main question will be 'was pickling available to peasants in Medieval Europe?', and I'm pretty sure I'll come across all kinds of useful details along the way. This isn't so much an answer today as a promise of all the pickling information you can eat in a week's time. :)