Bluebeery Pickles
Ingredients
Directions
Prepare
Pick over the blueberries, using only sound ones.
Fill jars or wide‑mouthed bottles with berries, leaving an inch of space at the top.
Add molasses and store
Pour in enough molasses to cover the berries, adding more as it settles.
Cover the jars with a piece of cotton cloth to keep insects out.
Store in a cool place away from direct sunlight.
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 and gives the pickle its flavour and texture.
- Molasses
- Provides sweetness and a thick syrup that covers the fruit and helps keep it preserved.
The step that matters
Keep the berries fully covered with molasses. Berries left above the syrup are exposed to air and can mould or ferment. Because the syrup settles and the fruit can float, topping up as it settles keeps every berry submerged and protected.
“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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