About the Recipe
- The recipe itself includes a lot of hot and spicy ingredients, including ginger, white pepper, red pepper, and long pepper (Piper longum). This could very easily and simply explain the term hot pot.
- The term hot pot could be a variation of the term hotch potch (or hodge podge) which comes from the French hochepot or the Dutch hutspot. Hochepot and hutspot both refer to stews made with a variety of meats. In English, hotch potch referred to a stew made of a mixture of meats and vegetables.
- For example, this recipe for a Hodge Podge comes from A Book of Cookrye (London, 1591):
To make a Hodgepodge: Boyle a neck of Mutton or a fat rump of Beef, and when it is well boyled, take the best of the broth and put it into a pipkin and put a good many onyons to it, two handfull of marigold flowers, and a handful of percely fine picked and groce shredde and not too small, and so boyle them in the broth and thicke it with strained bread, putting therin groce beaten pepper, and a spoonfull of Vinagre, and let it boyle somwhat thick and so lay it upon your meat.
About Long Pepper (Piper longum):
Hot Pot Pickle: Modern Recipe Adaptation
- 6 Pounds Cucumbers, Chopped
- 2 Quarts White Wine Vinegar
- 8 Cups Water
- 1/4 Cup Salt
- 1/4 Cup Grated Fresh Ginger
- 1 Tablespoon Mustard Seeds
- 1/8-1/4 Teaspoon Ground Red Pepper
- 1/4 Ounce Long Pepper, Roughly Chopped
- Make the vinegar pickle as directed above, but there is no need to cool this liquid.
- Place the cut cucumbers in hot, sterilized jars.
- Pour the hot pickle liquid over the cucumbers.
- Seal the jars and process according to directions for your jar size.