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Dessert

Blueberry Pickles

Blueberry pickles are preserved blueberries soaked in molasses, sealed 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.

Pack and cover

  1. Fill jars or wide-mouthed bottles with the berries, leaving an inch of space at the top.

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

  3. Tie a piece of cotton cloth over the top to keep insects out.

Store

  1. 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 whole in the molasses.
Molasses
Fills the gaps around the berries and covers them, adding sweetness and flavor.

The step that matters

Covering the berries fully with molasses. Berries exposed above the liquid can spoil, since contact with air allows mold and fermentation to start. Pouring slowly lets the molasses work into the gaps so no air pockets remain.

“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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