Pickled Cherries

Ingredients

• five pounds of cherries
• one quart of vinegar
• two pounds of sugar
• one-half ounce of cinnamon
• one-half ounce of cloves
• one-half ounce of mace

Method

1. 1

   Stone cherries and boil vinegar, sugar, and spices in a muslin bag.

2. 2

   Pour hot mixture over cherries.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 266. The excerpt below is the record exactly as published.

PICKLED CHERRIES. Stone five pounds of cherries. Take one quart of vinegar, two pounds of sugar, one-half ounce each of cinnamon, cloves and mace. Grind the spices and tie them in a muslin bag; boil the spices, sugar and vinegar together and pour hot over the cherries. Mrs. C. Reese. 378 PICKLES, VINEGAR AND BRINE. PICKLED WATERMELON RINDS. Pare the rinds (cutting off the colored portion of the inside) and cut- ting the pieces into strips till you have a ten-quart pail full. Cover them with cold water in which are thrown bits of alum sufficient to give the water a strong alum taste. It will require three quarts of vinegar. Soak over night, then drain well and to each pint of vinegar allow a cupful of sugar; a scant tablespoonful each of cinnamon, cloves and allspice. If allspice is disliked for the dark color it gives, use nutmeg— a nice oppor- tunity for pounding up the bits saved from the nutmeg grater. Boil the vinegar and sugar together, skim well, and throw in the rinds, covering them with a large plate. They should boil till they can be easily pricked with a silver fork. When half through the boiling throw in the spice bags. Pour all into a jar; to keep them from floating lay plates over the vinegar. They will be as good the second summer as the first. Mrs. Farmer. EAST INDIA PICKLE. One-half peck of tomatoes, one-half peck of onions, six heads of cauliflower. Slice the tomatoes and onions quite small. Break the cauli- flower with the fingers and sprinkle salt plentifully over them and let stand twenty-four hours. Drain well, mix one cupful of grated horse- radish, one-half ounce of turmeric, one-half ounce of ground cinnamon, one-half ounce of cloves and one-half ounce of blac

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