Blue-berry Pickles
Ingredients
Directions
Prepare
Pick over the blueberries, using only sound ones.
Fill jars or wide-mouthed bottles to within an inch of the top with the berries.
Cover and store
Pour in enough molasses to cover the berries, allowing it to settle into the spaces.
Continue adding molasses until the berries are fully covered.
Tie a piece of cotton cloth over the top to keep out flies and insects.
Store in a cool place.
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 flavored by the molasses.
- Molasses
- Covers the berries and acts as a preservative, sweetening and flavoring them as it soaks in.
The step that matters
Covering the berries fully with molasses. Berries exposed above the liquid can spoil and mold, since air and microbes reach them. Pouring in molasses until every berry is submerged and filling the spaces between them keeps the fruit sealed off from air.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.