The 1901 Cookbook Archive
No. 3753 — Pickled Pears and Bergamot Pears, Fourth Method
English historical translation of Molokhovets recipe No. 3753 from the 1901 Russian cookbook, retaining original methods and measures.
The source repeats recipe No. 3717: arrange good ripe firm fruit picked by hand in jars with currant leaves or tarragon between layers and on top.
Dilute Rhenish wine vinegar or good homemade vinegar by half with water. For each bottle diluted vinegar add 1½ glasses sugar, boil several times, cool and pour over fruit.
The author claims the fruit keeps until spring. Herbs may be replaced by spices or omitted; sugar may be adjusted.
Historical editorial note: The editorial note identifies Rhenish vinegar as wine vinegar. Dilution does not establish safe pickling acidity.
Original source: Read Russian recipe No. 3753. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.