Pickled Fruits

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.

Place currants and barberries in single branches or tied in bunches. Peel watermelon and melon rinds and cut into quadrilateral pieces.

Store in a cool place, placing wooden or stone discs on the fruits.