Pickled Cherries
From The Gertrude Bobbitt Circle cook book, 1948
Let stand for about 2 weeks to blend flavors.
Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 44. The excerpt below is the record exactly as published.
PICKLED CHERRIES Wash but do not remove seed or stems of sour red cherries. To the desired amount of cherries add % of their weight or measure of sugar. Sprinkle the sugar over the fruit in layers and let stand over night. In the morning, stir gently until sugar is dissolved, then drain juice well from cherries. Tie a small quantity of whole apices in a cheese cloth bag, drop this into juice and boil it down until it is % of the original quantity . . . while the syrup is hot pour it over well drained cherries and add 2 tablespoons of well flavored vinegar
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