To Pickle Cherries

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
For the pickle
For optional syrup
Instructions (9)
  1. Leave about an inch of their stalks on some fine, sound Kentish or Flemish cherries, which are not over ripe.
  2. Put them into a jar.
  3. Cover them with cold vinegar, and let them stand for three weeks.
  4. Pour off two-thirds of the liquor and replace it with fresh vinegar.
  5. After having drained it from the fruit, boil the whole with an ounce of coriander seed, a small blade of mace, a few grains of cayenne, or a teaspoonful of white peppercorns, and four bruised cochineals to every quart, all tied loosely in a fold of muslin.
  6. Let the pickle become quite cold before it is added to the cherries.
  7. In a month they will be fit for use.
Optional Syrup
  1. The vinegar which is poured from the fruit makes a good syrup of itself, when boiled with a pound of sugar to the pint.
  2. It is improved by having some fresh raspberries, cherries, or currants previously infused in it for three or four days.
Original Text
TO PICKLE CHERRIES. Leave about an inch of their stalks on some fine, sound Kentish or Flemish cherries, which are not over ripe; put them into a jar, cover them with cold vinegar, and let them stand for three weeks; pour off two-thirds of the liquor and replace it with fresh vinegar; then, after having drained it from the fruit, boil the whole with an ounce of coriander seed, a small blade of mace, a few grains of cayenne, or a teaspoonful of white peppercorns, and four bruised cochineals to every quart, all tied loosely in a fold of muslin. Let the pickle become quite cold before it is added to the cherries: in a month they will be fit for use. The vinegar which is poured from the fruit makes a good syrup of itself, when boiled with a pound of sugar to the pint, but it is improved by having some fresh raspberries, cherries, or currants previously infused in it for three or four days.
Notes
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