To pickle Currants

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 (6)

For the pickle

a quart of double distilled white wine vinegar ↝ Vinegar, distilled [Spices and Herbs]
half a pound of loaf sugar ↝ Sugar, NFS [Sugars and honey]
whole ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
one ounce of salt ↝ Salt, table, iodized [Spices and Herbs]
a pint of red currant juice ↝ Currants, red and white, raw [Fruits and Fruit Juices]

For filling the glasses

some best ripe red currants ↝ Currants, red and white, raw [Fruits and Fruit Juices]

Instructions (6)

Boil the vinegar, sugar, ginger, salt, and red currant juice together.
Skim the mixture clean.
Let it stand until cold.
Pick and put some best ripe red currants into glasses.
Fill the glasses with the pickle.
Cover them down close with bladder and leather.

Original Text

To pickle Currants.

To a quart of double distilled white wine vinegar add half a pound of loaf sugar, whole ginger, one ounce of salt, and a pint of red currant juice; boil all together, skim it clean, and let it stand till cold. Then pick and put some best ripe red currants into glasses, fill them with the pickle, and cover them down close with bladder and leather.

Notes

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