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  Subject: SC - OOP pickled cherry recipe was cherry-vinegar syrup drin

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Subject: SC - OOP pickled cherry recipe was cherry-vinegar syrup drin
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>
>Could I have the recipe for the pickled cherries?

Of course!

>Pickled cherries are
>mentioned in SCA-period Russia, but no recipes.  Alright, I could do the
>legwork myself, but I'd rather have a tried-and-true recipe.

Really?, if you could share info on where you've seen the mention, I'd 
appreciate it.  Most of my canning goes to gifts at Yule, so now I know what 
to give two Russian gentleman of my aquaintance.  It would be nice to add a 
note about the theoretical periodness, esp. for the teenager.

The following is, of course, NOT a period recipe.

Pickled Cherries
From: In a Pickle or a Jam, Vicki Willder, Creative Home Library 1971
Note: these pickles go well with roast chicken, duck, or pork.

24 cups Bing cherries, about 6 lbs
4 tablespoons whole cloves
6 cups sugar
1 cup vinegar

1. Stem and pit cherries (if you don't have a cherry pitter, one of those 
pouring tubes for bottles of oil makes a nifty one. It looks nicer to have 
whole cherries instead of sliced.)
2. Tie cloves in piece of cheesecloth (I lacked the cloth so just tossed 
them in.)
3. Combine cherries and remaining ingredients in a heavy kettle.
4. Heat to boiling, simmer 45 minutes.
5. Remove the spice bag, spoon hot mixture into hot sterilized jars and 
seal.

I put the cherries in first and then filled with the vinegar syrup to 1/2 
inch of top. Leftover syrup tasted pretty good but was thin.  cherries had 
put out a lot of liquid.  I simmered and tweaked the sugar and vinegar to 
get it to a senkajabin consistency.  Then it thickened more when cool so 
maybe I needn't have.

Bonne


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