The 1901 Cookbook Archive
No. 3765 — Pickled Cherries
English historical translation of Molokhovets recipe No. 3765 from the 1901 Russian cookbook, retaining original methods and measures.
Choose sound ripe cherries and extract juice from bruised or overripe fruit.
Mix equal quantities cherry juice and good Rhenish wine vinegar. For each bottle of this mixture add 1½ glasses honey or 2 glasses sugar, with spices as in recipe No. 3572.
Boil, cool and pour over cherries in bottles or jars. The author corks and seals with resin, storing on ice until frosts and then in a cellar.
Historical editorial note: The period vinegar formula and storage are not validated modern preserving practices.
Original source: Read Russian recipe No. 3765. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.