‖pekel, noun

/ˈpɪək(ə)l/
Origin:
Afrikaans.
1. A brine made of water, salt, sugar, and a little saltpetre, in which meat is pickled.
1973 M.A. Cook Cape Kitchen 110Ordinary meat..intended to be kept for a longer time, was put into pekel (pickle) (i.e. a solution of about 500gm (1lb) ordinary salt, 150gm (5oz) brown sugar, and slightly less than 30 gm (1oz) of saltpetre, to every 4,5 litres (1 gallon) of water) in a pekelbalie.
1984 [see balie sense a].
2. combination
pekelbalie [Afrikaans, balie tub], a vat or tub used in old Cape kitchens for salting meat. See also balie.
1971 Baraitser & Obholzer Cape Country Furn. p.viiiThe teak tub for pickling meat..the vinegar-smelling ‘pekelbalie’.
1973 M.A. Cook Cape Kitchen 79Still larger were the pekelbalies, in which meat was salted. These were usually oval, with lugs at each end which held the lid in place.
1974 S. Afr. Garden & Home June 31Vats or balies in common use in the Cape kitchen. Large one at the back was a pickling vat (pekelbalie) with its own lid.
1975 S. Afr. Panorama Jan. 14Kitchen shelves against one wall held crockery and items such as a candle mould, pudding moulds, ‘pekelbalie’ (tub for pickling meat).
A brine made of water, salt, sugar, and a little saltpetre, in which meat is pickled.
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19711975

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pekelbalie

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Afrikaans
Pedi, Bapedi, adjectiveadj. & nounn.pekkie, nounn. & adjectiveadj.
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