The 1901 Cookbook Archive
No. 3572 — Vinegar for Sweet Pickled Salads
English historical translation of Molokhovets recipe No. 3572 from the 1901 Russian cookbook, retaining original methods and measures.
For 4 pounds fruit or berries take 4½ glasses ordinary vinegar, 1½ pounds honey or preferably sugar, at least 50 coarsely crushed cloves, about 2 vershoks cinnamon, 30–50 allspice berries and 4–6 bay leaves.
Add 1 spoonful salt, which the author considers a protection against mould, and bring the liquid to a boil.
For tart berries the sugar may be increased to 2 pounds.
Historical editorial note: Salt does not guarantee prevention of mould, and unknown vinegar acidity makes these proportions inadequate as a validated safe pickling recipe.
Original source: Read Russian recipe No. 3572. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.