To Green Fruit for Pickling or Preserving

Preparation info

    • Difficulty

      Medium

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Put vine leaves under, between, and over the fruit in a brass kettle, and over the leaves sprinkle a teaspoonful of beaten or ground alum; cover the fruit to be greened, with water, and boil it gently with the leaves and alum; if not a fine green, take more leaves and dust a little saleratus over them. Spread them out to cool when green, and proceed to preserve or pickle them as desired.