Grapes to Pickle

Ingredients

• two quarts of water
• half a pound of bay salt
• half a pound of common salt
• one pound of loaf sugar
• three blades of mace
• a large nutmeg sliced
• two quarts of white wine vinegar

Method

1. 1

   Fill a stone jar with alternate layers of grapes and vine leaves; boil water with bay and common salt for half an hour, skim, and pour it over the grapes.

2. 2

   Cover with vine leaves and cloth, set in a warm place for two days.

3. 3

   Drain, dry, and cover with a syrup made from sugar, mace, nutmeg, and vinegar.

Nutrition per serving

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 47. The excerpt below is the record exactly as published.

Grapes to Pickle. — Let them he large but not too ripe ; fill a stone jar with alternate layers of grapes and vine leaves ; boil two quarts of water with half a pound of bay salt and common salt respectively for half an hour ; skim, draw aside to settle, and when lukewarm, pour it over the grapes ; cover thickly with vine leaves, then with a cloth, and set it on the hearth or in a warm place for two days ; drain the PICKLING AND PRESERVING. 113 grapes oil a cloth, spread them out on a clean cloth, and cover them with flannel to dry; again fill a jar as above, boil one quart of water and one pound of loaf sugar for a quarter of an hour ; skim it, add three blades of mace, a large nutmeg sliced, and two quarts of white wine vinegar

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