Pickled Blackberries

Ingredients

• Put a quart of sugar
• a pint of vinegar
• half a teaspoonful of cinnamon
• half a teaspoonful of allspice
• half a teaspoonful of cloves
• add four quarts of blackberries

Method

1. 1

   Put a quart of sugar, a pint of vinegar, and half a teaspoonful each of cinnamon, allspice, and cloves into the preserving-kettle, and place over a moderate fire.

2. 2

   When the mixture boils, add four quarts of blackberries, and cook for a quarter of an hour longer; then turn into pint jars.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 445. The excerpt below is the record exactly as published.

half a teaspoonful of cinnamon, one- fourth of a teaspoonful of ground cloves, and half a nutmeg, grated. Boil for half an hour. Let the liquid cool, and add a gill of brandy. Bottle, and put away in a cool place. This is excellent for bowel complaints. If one does not wish to use brandy, it may be omitted. Every one PRESERVING. 843 should prepare at least a quart of this cordial when the berries are in their prime. * Pickled Blackberries. Put a quart of sugar, a pint of vinegar, and half a teaspoonful each of cinnamon, allspice, and cloves into the preserving-kettle, and place over a moderate fire. When the mixture boils, add four quarts of blackberries

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