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Dessert

Blue-berry Pickles

Pickles made from fresh blueberries and molasses.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Blue-berry Pickles

Ingredients

Directions

Prepare

  1. Pick over the blueberries, discarding any that are not sound.

Pack and cover

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

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

  3. Cover the jars with a piece of cotton cloth to keep out insects.

Store

  1. Store in a cool, dark 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 and flavoured by the molasses.
Molasses
Covers the berries and acts as a sweet, thick preserving medium that keeps out air.

The step that matters

Pour in molasses until the berries are covered. Berries exposed above the syrup can mould and ferment, since air and moisture encourage spoilage. Keeping every berry fully submerged, and topping up as the fruit settles, protects the batch.

“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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