Ingredients
- a quart of vinegar
Directions
See that all your cherries are perfect. Remove the stems, and put the cherries into a jar or glass with sufficient vinegar to cover them well. They will keep perfectly in a cool dry place.
They are very good, always retaining the taste of the cherry. If you cannot procure morellas, the large red pie-cherries may be substituted.
Take, fine large peaches (either cling or free stones) that are not too ripe. Wipe off the down with a clean flannel, and put the peaches whole into a stone jar. Cover them with cold vinegar of the best kind, in which you have dissolved a little of salt, allowing a table-spoonful to a quart of vinegar. Put a cork in the jar and tie leather or oil-cloth over it.
Plums and grapes may be pickled thus in cold vinegar, but without salt.
BARBERRIES.
Have ready a jar of cold vinegar, and put into it ripe barberries in bunches. They make a pretty garnish for the edges of dishes.