To 'trickle Barberries and Siberian Crabs
Ingredients
Directions
Prepare the fruit
Cut half the length of the stalks from the crabs.
Remove leaves from the barberries.
Remove discolored berries from the barberries.
Put the fruit into stone jars.
Make and tend the brine
Cover the fruit with boiled brine that has cooled.
Check the pickle occasionally for scum or mold.
Remove any scum or mold that appears.
Drain the brine from the jars.
Refill the jars with freshly made brine if needed.
Boil 6 ounces of salt and a small piece of alum in 1 quart of water for 10 minutes. Skim the brine.
Make the vinegar liquid and pour
Add alum to vinegar.
Boil the mixture with white peppercorns.
Strain the liquid.
Cool the liquid.
Pour the liquid over the fruit.
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
- Siberian crabs
- The main fruit, whose tart flesh gives the pickle its character.
- Barberries
- The main fruit, whose tartness carries through the finished pickle.
- Vinegar (in the method)
- Adds acidity that sharpens the flavor and helps keep the fruit preserved.
The step that matters
Cool the liquid before pouring it over the fruit. Hot liquid can soften the fruit and partly cook it, changing its texture. Cooling it first keeps the berries and crabs firm while they steep.
“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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