Pickled Blackberries

Ingredients

• 2 pints vinegar
• 4 lbs. sugar
• | oz. each of cinnamon
• | oz. each of cloves
• 10 lbs. berries

Method

1. 1

   Prepare a syrup of vinegar, sugar, and spices; bring it to a boil, put in the berries, simmer for half an hour, and put into jars.

Nutrition per serving

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 402. The excerpt below is the record exactly as published.

PICKLED BLACKBERRIES — Prepare a syrup of 2 pints vine- gar, 4 lbs. sugar, and | oz. each of cinnamon and cloves; bring it to a boil, put in 10 lbs. berries, simmer for ^ hour, and put into jars. Blueberries, Raspberries and Strawberries can be put up the same way. PICKLED RED CABBAGE.— Cut fine 8 heads of red cabbage, pack it in a crock in layers, sprinkling salt between each layer, and let stand over night. Then put 6 lbs. sugar in f gallon of vinegar, add 2 oz. each of allspice, pepper, cinnamon and cloves, and 2 table- spoons of celery seeds (tied in a bag); boil it and pour hot on the cabbage. PICKLED CANTELOPE.- Select melons which are neither soft. yellow, nor yet very green; pare, remove the seetls and soft inside, 542 SWEET PICKLES slice, and stick a clove with the blossom eiid taken ofp into each piece. Prepare a syrup of 3|- lbs. sugar to 2 quarts vinegar, and when it boils put in the melons and simmer until they are soft and transparent; then put into glass jars and pour on the syrup hot; leave until the next day and they will have settled a little, when fill again with the cold syrup left over, and cover closely. PICKLED CAULIFLOWER — Cut the cauliflower into any shaped pieces desired, put them into strong brine, and leave 24 hours; then take out, boil the brine, and pour it on the pickles scald- ing hot; let stand until next day, and drain them out. Prepare a spiced vinegar, boiling any spices desired in it; let it get cold, and pour it cold on the jDickles. PICKLED CHERRIES.— Stone and put into a jar 5 lbs. good ripe cherries, adding a few pits to flavor; take -| oz. each of mace, cloves and cinnamon, 2 lbs. sugar, and 2 pints good ci- der vinegar; put all together, bring to a boil, and pour over the fruit hot. CURRANTS.— Put 6 heaping cups of sug- ar into 1 quart vinegar; add 7 lbs. currants, scald them, take them out and put in jars; boil the syrup a few minutes, and pour it hot over the fruit. Use only ^ as much vinegar if they are desired sweeter. CUCUMBER PICKLES — Take ripe cucumbers, quarter them, remove the seeds, and soak in strong brine (keeping them well un- der) for 10 days; take out, soak 1 day in clear cold water, and then over night in weak alum water, and drain them out; take 1 quart of vinegar, 6 cups sugar, 2 tablespoons each of cloves, mace and cinna- mon (tied in a bag), bring to a boil, put in the cucumbers, and sim- mer until tender. PICKLED GRAPES — Take fresh, sound, ripe grapes, and pack them in jars; prepare sweetened and spiced vinegar, let it get cold, and pour over the grapes, covering them fully. PICKLED FIGS. — Make a hot pickle of sweetened cider vinegar; take ripe figs, peel them, put them in the pickle, and boil gently un- til tender. PICKLED PLUMS— Gather the plums with the stalks, prick them with a needle, and put them with layers of cloves and cinna- mon into glass jars. For every 4 lbs. plums boil up 2 lbs. sugar and SWEET PICKLES 543 1 quart of vinegar, and pour it liot over the plums. Next day pour off the vinegar, boil it up again, and pour it over the fruit again; repeat this twice, then tie up. It improves by keeping. PICKLED PEACHES— If hard, steam them until tender; if soft, wipe them only; then pack them in jars. Take 1 quart of sugar and 1 tablespoon of cloves and broken stick cinnamon (tied in a bag) to each quart of vinegar; boil it 5 minutes and pour hot over the fruit; the next day turn it off, boil again, and pour hot on the peaches again; repeat once, seal up and i^ut away. Pears and Quinces can be put up the same way, but the latter can be pared, cored and quartered before steaming, and the x^arings and cores used for making jelly. PICKLED PINEAPPLE— This can be pared, sliced, and boiled gently until tender; then put in jars and finished like peaches. PICKLED RAISINS. — Prepare a syrup of 1 cup sugar to 1 pint vinegar; put in 2 lbs. raisins, leaving the stems on, and cook gently 30 minutes; then put them into jars. GREEN TOMATO PICKLES— Slice 1 peck green tomatoes and 6 large onions (or 1 quart of small ones); sprinkle on 1 cup salt, and let stand over night; in the morning drain; then boil them 5 minutes in 2 pints vinegar

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