To pickle Barberries

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (7)

pickle liquor

white wine vinegar and water, of each an equal quantity ↝ Vinegar, red wine [Spices and Herbs]
white wine vinegar and water, of each an equal quantity ↝ Water, tap [Tap water]
to every quart of this liquor, put in half a pound of rasberry sugar ↝ Sugar, NFS [Sugars and honey]
pick the worst of your barberries
and the best into glasses
Boil a little fennel ↝ Fennel, bulb, raw [Vegetables and Vegetable Products]
To every half pound of sugar, put a quarter of a pound of white salt

Instructions (12)

Take of white wine vinegar and water, of each an equal quantity.
To every quart of this liquor, put in half a pound of rasberry sugar.
Pick the worst of your barberries, and put into this liquor, and the best into glasses.
Boil your pickle with the worst of your barberries, and skim it very clean.
Boil it till it looks of a fine colour.
Let it stand to be cold before you strain it.
Strain it through a cloth, bringing it to get all the colour you can from the barberries.
Let it stand to cool and settle, then pour it clear into the glasses in a little of the pickle.
Boil a little fennel.
When cold, put a little bit at the top of the pot or glass.
Cover it close with a bladder and leather.
To every half pound of sugar, put a quarter of a pound of white salt.

Original Text

To pickle Barberries.
TAKE of white wine vinegar and water, of each an equal quantity, to every quart of this liquor, put in half a pound of rasberry sugar, then pick the worst of your barberries, and put into this liquor, and the best into glasses; then boil your pickle with the worst of your barberries, and skim it very clean. Boil it till it looks of a fine colour, then let it stand to be cold before you strain it; then strain it through a cloth, bringing it to get all the colour you can from the barberries. Let it stand to cool and settle, then pour it clear into the glasses in a little of the pickle, boil a little fennel, when cold, put a little bit at the top of the pot or glass, and cover it close with a bladder and leather. To every half pound of sugar, put a quarter of a pound of white salt.

Notes

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