Wipe 7 lbs firm, ripe plums, pack them into a jar and pour !
over them a syrup made by boiling together 1 qt cider vinegar, j
4 lbs sugar and 2 tablesp cinnamon and 1 tablesp cloves✪ Sweet Plum Pickles tied ;
in a cheese cloth bag. Let stand 1 day, then pour off the syrup, ,
let boil up again, and again pour over the plums. Repeat this ■
the next day, and the third day boil up the plums and syrup <
together and can and seal while hot. — [S. A. B., N. Y. j
Sweet Pickled Pears
Select firm fruit of uniform size, not too ripe, and remove 1
blossom ends with sharp pointed knife. For 4 lbs fruit allow I
1 pt best cider vinegar, 2 lbs brown sugar and ^^ cup whole j
spices mixe✪ Sweet Pickled Pearsd — whole cloves, allspice and stick cinnamon, tied ;
In a cheese cloth bag. Boil the spices with the vinegar and l
sugar about 10 minutes, skim, add the fruit, and cook until ;
tender. Skim out the pears, put in jars, boil down the syrup, ■
pour over the fruit in jars, and seal. This syrup is fine to add '
to mincemeat pies in winter. — [Mrs. P. H., Ore. j
1
Sweet Quince Pickles ;
Use only ripe, sound fruit. Pare, core and cut in quarters \
or eighths. Simmer the parings and cores 1 hour in just ;
enough water to cover, then drain and after weighing the |
quinces, cook until tender in this water, then drain again, sav- i
ing the juice. For every 7 lbs fruit allow 4 lbs sugar, 1 pt I
cider vinegar, and 1 cup juice in which the fruit was boiled, j
Boil all together about 15 minutes with 2 tablesp cinnamon I
and 1 tablesp mace tied in a cheese cloth bag, then add the i
fruit and simmer slowly % hour. Skim out the fruit, put in ,
jars, boil down the juice, pour over the fruit, and seal while j
hot. — [Mrs. M. K., Kan. j
Sweet Pickled Peaches j
Boil 2 lbs brown sugar, 1 pt best cider vinegar and 1 oz stick
cinnamon 20 minutes. Have ready i/^ pk peaches✪ Sweet Pickled Peaches, dip quickly
PICKLED CHERRIES AND APPLES 25 &
in hot water and rub off the fuzz with a clean towel, stick into
each peach 2 whole cloves and drop them into the hot syrup to
cook until tender. Do not crowd too many peaches in the syrup
at one time. When the peaches are tender, put them in glass
jars and cover with the boiling hot syrup and seal at once. —
[Mrs. J. B., Kan.
Pickled Cherries
Fill a jar compactly with good, ripe cherries with the stems
on, but be careful not to crush the cherries. Pour over them a
syrup made by boiling together 1 cup vinegar and 1 cup sugar✪ Pickled Cherries.
Seal air-tight. These are delicious served with roast m.eats. —
[No name.
Sweet Pickled Apples ✪ Sweet Pickled Apples
Page 176 · 6 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Wipe 7 lbs firm, ripe plums, pack them into a jar and pour ! over them a syrup made by boiling together 1 qt cider vinegar, j 4 lbs sugar and 2 tablesp cinnamon and 1 tablesp cloves tied ; in a cheese cloth bag. Let stand 1 day, then pour off the syrup, , let boil up again, and again pour over the plums. Repeat this ■ the next day, and the third day boil up the plums and syrup < together and can and seal while hot. — [S. A. B., N. Y. j
Sweet Pickled Pears
Select firm fruit of uniform size, not too ripe, and remove 1 blossom ends with sharp pointed knife. For 4 lbs fruit allow I 1 pt best cider vinegar, 2 lbs brown sugar and ^^ cup whole j spices mixed — whole cloves, allspice and stick cinnamon, tied ; In a cheese cloth bag. Boil the spices with the vinegar and l sugar about 10 minutes, skim, add the fruit, and cook until ; tender. Skim out the pears, put in jars, boil down the syrup, ■ pour over the fruit in jars, and seal. This syrup is fine to add ' to mincemeat pies in winter. — [Mrs. P. H., Ore. j
Sweet Quince Pickles ;
Use only ripe, sound fruit. Pare, core and cut in quarters \ or eighths. Simmer the parings and cores 1 hour in just ; enough water to cover, then drain and after weighing the | quinces, cook until tender in this water, then drain again, sav- i ing the juice. For every 7 lbs fruit allow 4 lbs sugar, 1 pt I cider vinegar, and 1 cup juice in which the fruit was boiled, j Boil all together about 15 minutes with 2 tablesp cinnamon I and 1 tablesp mace tied in a cheese cloth bag, then add the i fruit and simmer slowly % hour. Skim out the fruit, put in , jars, boil down the juice, pour over the fruit, and seal while j hot. — [Mrs. M. K., Kan. j
Sweet Pickled Peaches j
Boil 2 lbs brown sugar, 1 pt best cider vinegar and 1 oz stick cinnamon 20 minutes. Have ready i/^ pk peaches, dip quickly
PICKLED CHERRIES AND APPLES 258
in hot water and rub off the fuzz with a clean towel, stick into each peach 2 whole cloves and drop them into the hot syrup to cook until tender. Do not crowd too many peaches in the syrup at one time. When the peaches are tender, put them in glass jars and cover with the boiling hot syrup and seal at once. — [Mrs. J. B., Kan.
Pickled Cherries
Fill a jar compactly with good, ripe cherries with the stems on, but be careful not to crush the cherries. Pour over them a syrup made by boiling together 1 cup vinegar and 1 cup sugar. Seal air-tight. These are delicious served with roast meats. — [No name.
Sweet Pickled Apples
Records on this page
Sweet Plum PicklesSweet Quince PicklesSweet Pickled PearsSweet Pickled PeachesPickled CherriesSweet Pickled Apples