Pickled Fruits
10 servings
30 minutes
From the book "Home Cheap Table"
1
To pickle apples, pears, bergamot, cherries, dried apricots and peaches, red and white currants, grapes, watermelon rinds, and unripe melons: place the fruits in glass jars, each type separately, to prevent them from sharing their taste and smell, pour in the liquid — for each bottle of water, add 1/2 bottle of strong vinegar, 1 1/2–2 cups of fine sugar or sand, 10 cloves, 2 cinnamon sticks, or better not to add any scents to preserve the natural flavor, boil, cool, and pour over the fruits.
- Apple: 500 g
- Pears: 500 g
- Cherry: 500 g
- Dried Peaches: 500 g
- Dried apricots: 500 g
- Red currant: 500 g
- White currant: 500 g
- Vinegar: 5 l
- Sugar: 3 kg
- Carnation: 10 pieces
- Cinnamon sticks: 2 pieces
- Grape: 500 g
- Gooseberry: 500 g
2
Place currants and barberries in single branches or tied in bunches. Peel watermelon and melon rinds and cut into quadrilateral pieces.
- Red currant: 500 g
- White currant: 500 g
3
Store in a cool place, placing wooden or stone discs on the fruits.
- Apple: 500 g
- Pears: 500 g
- Cherry: 500 g
- Dried Peaches: 500 g
- Dried apricots: 500 g
- Red currant: 500 g
- White currant: 500 g
- Grape: 500 g
- Gooseberry: 500 g