The 1901 Cookbook Archive
No. 3717 — Pickled Apples and Pears
English historical translation of Molokhovets recipe No. 3717 from the 1901 Russian cookbook, retaining original methods and measures.
Choose sound ripe firm fruit, picked by hand instead of shaken from the tree. Pack into large jars, layering with currant leaves or tarragon and placing the same on top.
Dilute Rhenish wine vinegar or good homemade vinegar by half with water; for each bottle add 1½ glasses sugar. Boil several times, cool and pour over the fruit.
The author says the fruit tastes good and keeps until spring. Spices may replace herbs, or both can be omitted; adjust sugar to taste.
Historical editorial note: The Russian note identifies Rhenish vinegar as wine vinegar. Half-diluted vinegar has unknown final acidity and is not verified for modern food preservation.
Original source: Read Russian recipe No. 3717. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.