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Dessert

Blueberry Pickles

A preserved blueberry pickle made by covering berries in molasses and sealing with cotton cloth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Blueberry Pickles

Ingredients

Directions

Prepare

  1. Pick over the blueberries, using only sound ones.

  2. Fill jars or wide-mouthed bottles to within an inch of the top with the berries.

Pack and store

  1. Pour in molasses slowly until it settles into all the spaces, adding more as needed until the berries are covered.

  2. Tie a piece of cotton cloth over the top to keep out flies and insects.

  3. 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
Form the main body of the pickle and carry its fruity flavour.
Molasses
Covers and fills the spaces between berries, adding sweetness and a dark, rich flavour.

“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.

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