Pickled Fruits
Baking and Desserts | Author's cuisine
⏳ Time
30 minutes
🥕 Ingredients
14
🍽️ Servings
10
Description
From the book 'The Affordable Home Table'
Ingredients
- Apple - 17.6 oz
- Pears - 17.6 oz
- Plums - 17.6 oz
- Cherry - 17.6 oz
- Donut Peaches - 17.6 oz
- Dried Apricots - 17.6 oz
- Red Currant - 17.6 oz
- Red Currant - 17.6 oz
- Vinegar essence - 5 qt
- Sugar - 6 lbs
- Clove - 10 pieces
- Cinnamon - 2 pieces
- Grapefruits - 17.6 oz
- Gooseberry - 17.6 oz
Step by Step guide
Step 1
Apples, pears, bergamot, cherries, dried apricots and peaches, red and white currants, grapes, gooseberries, watermelon rinds, and unripe melons are pickled as follows: place the fruits in glass jars, keeping each type of fruit separate to prevent them from transferring their flavors and aromas to one another. Pour the liquid over them — for each bottle of water, add 1/2 bottle of strong vinegar, 1 1/2 to 2 cups of fine sugar or sand, and 10 cloves, along with 2 cinnamon sticks. Alternatively, it is better not to add any spices to avoid masking the natural flavor. Bring the mixture to a boil, cool it down, and then pour it over the fruits.
Step 2
Place the currants and barberries in single sprigs or tied in bunches. Peel the watermelon and melon rinds and cut them into rectangular pieces.
Step 3
Store in a cool place, placing wooden or stone discs on top of the fruits.
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