Pickled Cherries

Ingredients

• 5 Pounds Cherries
• 1 Quart of Vinegar
• 2 Pounds of Sugar
• 1/2 Ounce of Mace
• 1/2 Ounce of Cinnamon

Method

1. 1

   Stone cherries, grind spices, tie in a muslin bag, boil spices, sugar, and vinegar together, and pour hot over cherries.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 81. The excerpt below is the record exactly as published.

1 Ounce of Mace 1 Ounce of Mustard Seed 1 Teaspoon Cayenne Pepper Simmer all in the vinegar and when cold put in jar. You may throw in fresh vegetables when you choose. MOCK CAPERS Take green nasturtium seeds when they are full grown, but not yellow; dry for a day in the sun; put in jars and cover with boiling vinegar, spiced, and when cool cork closely. Fit for use in six weeks. MUSTARD PICKLES 1 Peck Cauliflower, Little Onlona, and Small Cucumbers 1 Cup of Salt Vz Gallon Cider Vinegar Yz Pound Mustard 1 Tablespoon Turmeric 2Y2 Tablespoons of Curry Powder 2 Tablespoons of Ginger 1 Teaspoon Cayenne Pepper Look over vegetables carefully and sprinkle with the salt between layers; cover with boiling water and let stand all night; drain and wipe dry; stir other ingredients in a little cold vinegar until the lumps are out, then stir it into the half-gallon of hot vinegar and keep on stirring until it comes to a scald. Pour over the pickles, stir it once or twice for a day or two and then put in glass jars. PICKLED CHERRIES 5 Pounds Cherries 1 Quart of Vinegar 2 Pounds of Sugar

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