Cherries in Vinegar

Ingredients

• some best vinegar
• a good pinch of sugar
• seven or eight of each to each pint of vinegar used
• seven or eight of each to each pint of vinegar used

Method

1. 1

   Pack the cherries in glass jars.

2. 2

   Boil vinegar with sugar, cloves, and peppercorns.

3. 3

   Let it cool, then pour over the packed fruit while still warm and cover.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 54. The excerpt below is the record exactly as published.

s of best vinegar, three quarters of a pint of light white wine, some broken up cinnamon, and a dozen or so of cloves, and when this is all boiling lay in the fruit (this quantity of pickle is for 3 fib. to 41b. of fruit), and let it cook in the vinegar, &c., for five minutes ; then lift them out with a skimmer, and place them in the jars, after draining them lightly ; now boil up the pickle again, and pour over the fruit whilst still warm, close tightly, and store in a cool dry place. Or try the following : Cherries in vinegar. — Pick over the fruit, after stalking it, and pack it in glass jars ; now boil some 110 PICKLES AND PRESERVES. best vinegar with a good pinch of sugar, a few cloves, and some peppercorns (say seven or eight of each to each pint of vinegar used

Cook this with the app: pantry check, scaling, and the assistant.