Blue-berry Pickles
Ingredients
Directions
Prepare
Pick over the blueberries, using only sound ones.
Pack and cover
Fill jars or wide-mouthed bottles with blueberries, leaving an inch of space at the top.
Pour in molasses slowly until the berries are covered, adding more as it settles.
Tie a piece of cotton cloth over the top to keep insects out.
Store
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 gives the pickles their main body and flavor.
- Molasses
- Covers the berries and acts as a thick sweetener that helps preserve them from air exposure.
The step that matters
Pour in molasses slowly until the berries are covered. Berries left exposed above the syrup can spoil or mold, so they must stay fully submerged. Adding more as the level drops keeps the fruit covered while it settles.
“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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