Pickled Cherries

Ingredients

• 5 lbs. good ripe cherries
• -| oz. each of mace
• -| oz. each of cloves
• -| oz. each of cinnamon
• 2 lbs. sugar
• 2 pints good cider vinegar

Method

1. 1

   Stone cherries, add pits for flavor, combine with spices and vinegar, bring to a boil, pour over fruit hot.

Nutrition per serving

Estimated from matched ingredients across 9 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.

| 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 vinega

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