Dry Fruit Pickle

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


This excellent pickle is made with equal quantities of dried prunes, dates, apricots and apples. The dates are stewed for about 20 minutes, till tender, the stones are removed and they are cut in rings. Quarter the apples and put them with the other dried fruit in bottles in alternate layers, with finely sliced ginger, peppercorns, a few sticks of cinnamon, and a little salt. Make a syrup with sugar and vinegar in the proportion of ¼ lb. of sugar to every quart of vinegar, cover the fruit with it, cork, and if possible let the bottle stand in the sun for a few days. The pickle will be ready for use in a month’s time.