The 1901 Cookbook Archive
No. 3856 — Pickled Blackcurrants for Salad
English historical translation of Molokhovets recipe No. 3856 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare like pickled cherries in recipe No. 3762. The currants may be stripped from their stems, or attractive entire sprigs may be tied into bunches and packed in jars.
Cover with a mixture of equal parts vinegar and currant juice as in cherry recipes Nos. 3765 and 3766, but omit spices because blackcurrants have their own strong fragrance.
Select currants that are fully ripe but not bruised: underripe currants are said to brown in vinegar, while overripe ones may burst.
Historical editorial note: The historical vinegar and fruit-juice proportions do not establish validated modern pickling acidity.
Original source: Read Russian recipe No. 3856. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.