The 1901 Cookbook Archive
No. 3841 — Pickled Rose Hips
English historical translation of Molokhovets recipe No. 3841 from the 1901 Russian cookbook, retaining original methods and measures.
Choose large ripe but entirely firm rose hips; even slightly soft ones are rejected.
Clean carefully, leaving only a small opening.
Heat two or three times in juice extracted from cranberries or redcurrants, which the source cooks in water until the berries become pale.
Do not let the hips soften excessively. Drain and cool completely.
Pack in a jar and cover with vinegar prepared as for pickled white plums in recipe No. 3736.
Historical editorial note: The historical diluted-vinegar method is not a validated safe pickling process.
Original source: Read Russian recipe No. 3841. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.