To pickle Barberries

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
pickle
alternative
Instructions (11)
  1. Bruise and strain ripe barberries.
  2. Add three pints of vinegar to a pint of juice.
  3. Add a quarter of a pound of loaf sugar, an ounce of salt, and a quarter of an ounce of pounded and sifted ginger to the mixture.
  4. Boil all together.
  5. Skim it clean.
  6. Put bunches of the best ripe barberries into jars.
  7. Pour the pickle boiling hot over the barberries in the jars.
  8. Let it stand till cold.
  9. Add a little bruised cochineal.
  10. Tie the jars over close.
Note
  1. Bunches of currants may be done in like manner.
Original Text
To pickle Barberries. Bruise and strain ripe barberries, and to a pint of juice add three pints of vinegar, a quarter of a pound of loaf sugar, an ounce of salt, and a quarter of an ounce of pounded and sifted ginger. Boil all together, skim it clean, and put[252] bunches of the best ripe barberries into jars, pour the pickle boiling hot over, and let it stand till cold; then add a little bruised cochineal, and tie the jars over close. N. B. Bunches of currants may be done in like manner.
Notes
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