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Directions:
One pound of fruit, one-half pound of sugar, one pint of vinegar, two
teaspoonfuls of cinnamon, two teaspoonfuls of cloves, one teaspoonful
of allspice. Cook pulp and skins separately.
The Most Popular Pickle Cookbooks
• A New Zealand Country Harvest Cookbook (More than 150 delicious and practical recipes for jams and preserves, pickles and sauces, beverages, cakes, breads and desserts, with decorative ideas for autumn flowers and foliage.)• Myrtle's Country Kitchen• The Overlake School Cookbook• Graham Kerr's Simply Splenda Cookbook: Recipes for Everything from Jam and Pickles to Cakes and Pies• Hollyhocks and Radishes: Mrs Chard's Almanac Cookbook• Picklicious; 125 Extraordinary Recipes a Cookbook for People Who Are Passionate About Pickles• St. Mary's Cookbook Favorite Recipes 1984 from the Women of St. Mary's (Appetizers, Pickles, Relishes, Soups, Salads, Vegetables, Main Dishes, Breads, Rolls, Pastries, Cakes, Cookies, Desserts, Candy, Jelly, Preserves, Beverages, Microwave, Misc.)• Hollyhocks and Radishes Mrs Chards Almanac Cookbook• The Complete Book of Pickling: 250 Recipes from Pickles and Relishes to Chutneys and Salsas• Pretty Pantry Gifts: A Recipe and Wrapping Kit for Jams, Sauces, and Pickles |
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