Name: Blue-berry Pickles
Ingredients: 2 quarts blueberries; Molasses (enough to cover the berries)

Blue-berry Pickles

Ingredients

2 quarts blueberries
Molasses (enough to cover the berries)

Directions

Prepare

Pick over the blueberries, discarding any that are not sound.
Fill jars or wide-mouthed bottles with the berries, leaving an inch of space at the top.

Cover and store

Pour in molasses slowly until it settles and covers the berries, adding more as needed.
Cover the top with a piece of cotton cloth to keep insects out.
Store in a cool place.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Blueberries: Provide the fruit that is preserved, and their juice mixes with the molasses.
Molasses: Covers the berries and acts as a thick sweet preserving syrup that limits spoilage.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.