To pickle Grapes

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

for the grapes

grapes at the full growth, but not ripe, cut them in small bunches fit for garnishing ↝ Grapes, raw [Grapes]
vine-leaves between every layer of grapes ↝ Grape leaves, raw [Vegetables and Vegetable Products]

for the brine

as much spring-water as you think will cover them ↝ Water, tap [Tap water]
a pound of Bay-salt ↝ Spices, bay leaf [Spices and Herbs]
as much white salt as will make it bear an egg

for the pickle

two quarts of vinegar ↝ Vinegar [Mustard and other condiments]
one quart of spring-water ↝ Water, tap [Tap water]
one pound of coarse sugar ↝ Flour, semolina, coarse and semi-coarse [Cereal Grains and Pasta]
fresh vine-leaves at the bottom, and between every bunch of grapes, and on the top ↝ Grape leaves, raw [Vegetables and Vegetable Products]

Instructions (12)

Put the grapes in a stone jar, with vine-leaves between every layer of grapes.
Take as much spring-water as you think will cover them, put in a pound of Bay-salt, and as much white salt as will make it bear an egg.
Dry your bay-salt and pound it, it will melt the sooner.
Put the salt and water into a bell metal, or copper pot, boil it and skim it very well; as it boils, take all the scum off, but not the white skim.
When it has boiled a quarter of an hour, let it stand to cool and settle.
When it is almost cold, pour the clear liquor on the grapes, lay vine-leaves on the top, tie them down close with a linen cloth, and cover them with a dish.
Let them stand twenty-four hours, then take them out, and lay them on a cloth, cover them over with another, let them be dried between the cloths.
Dry your jar with a cloth, put fresh vine-leaves at the bottom, and between every bunch of grapes, and on the top.
Pour the clear off the pickle on the grapes, fill your jar that the pickle may be above the grapes.
Tie a thin bit of board in a piece of flannel, lay it on the top of the jar to keep the grapes under the pickle, tie them down with a bladder, and then a leather.
Take them out with a wooden spoon.
Be sure to make pickle enough to cover them.

Original Text

To pickle Grapes.
GET grapes at the full growth, but not ripe, cut them in small bunches fit for garnishing, put them in a stone jar, with vine-leaves between every layer of grapes; then take as much spring-water as you think will cover them, put in a pound of Bay-salt, and as much white salt as will make it bear an egg. Dry your bay-salt and pound it, it will melt the sooner, put it into a bell metal, or copper pot, boil it and skim it very well; as it boils, take all the scum off, but not the white skim. When it has boiled a quarter of an hour, let it stand to cool and settle; when it is almost cold, pour the clear liquor on the grapes, lay vine-leaves on the top, tie them down close with a linen cloth, and cover them with a dish. Let them stand twenty-four hours, then take them out, and lay them on a cloth, cover them over with another, let them be dried between the cloths, then take two quarts of vinegar, one quart of spring-water, and one pound of coarse sugar. Let it boil a little while, skim it as it boils very clean, let it stand till it is quite cold, dry your jar with a cloth, put fresh vine-leaves at the bottom, and between every bunch of grapes, and on the top; then pour the clear off the pickle on the grapes, fill your jar that the pickle may be above the grapes, tie a thin bit of board in a piece of flannel, lay it on the top of the jar to keep the grapes under the pickle, tie them down with a bladder, and then a leather; take them out with a wooden spoon. Be sure to make pickle enough to cover them.

Notes

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