Sweet Pickle

Ingredients

• seven pounds of fruit
• three pounds of sugar
• one quart of vinegar
• one ounce of cinnamon bark
• half an ounce of cloves

Method

1. 1

   Prepare fruit by pricking smooth-skinned varieties.

2. 2

   Combine sugar, vinegar, and spices to make a syrup.

3. 3

   Pour over fruit for three mornings, then boil until tender.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 57. The excerpt below is the record exactly as published.

SWEET PICKLE. Sweet pickle may be made of any fruit that can be pre- served, including cucumbers and the rinds of ripe melons. Plums and other smooth-skinned fruit should be well pricked before cooking. Examine sweet pickles often, and scald the sirup again if there are any signs of fermentation. The usual proportions for sweet pickle are seven pounds of fruit, three pounds of sugar, and one quart of vinegar. Use coffee C best brown sugar, if preferred to white. The principal spices are cinnamon and cloves. Never use ground spices for sweet pickles. The fruit should be scalded or cooked until it is of the same color throughout, or easily pierced with a straw, and the sirup is like thin molasses. All that is necessary to keep sweet pickle is to have sirup enough to cover the fruit and to keep it well under. TJie New Kentucky Home Cook Book. 11F PEAR SWEET PICKLES. Peel and cut the pears in halves, or quarter if very large, and if small leave them whole. To seven pounds of fruit make a sirup of one quart of pure cider vinegar, three pounds of sugar, one ounce of cinnamon bark, and half an ounce of cloves

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