Pickling is preserving in any salt or acid liquor.

Spiced Currants 7 lbs. currants

3 tablespoons cinnamon 5 lbs. brown sugar

3 tablespoons clove 1 pint vinegar

Pick over currants, wash, drain, and remove stems. Put in a preserving kettle, add sugar, vinegar, and spices tied in a piece of muslin. Heat to boiling-point, and cook slowly one and one-half hours. Store in a stone jar and keep in a cool place. Spiced currants are a delicious accompaniment to cold meat.

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