|
|
Directions:
Take the pulp from the grapes, preserving the skins. Boil the pulp and rub through a colander to get out the seeds; then add the skins to the strained pulp and boil with the sugar, vinegar and spices. To every seven pounds of grapes use four and one-half pounds of sugar, one pint of good vinegar. Spice quite highly with ground cloves and allspice, with a little cinnamon.
The Most Popular Pickle Cookbooks
• Picklicious; 125 Extraordinary Recipes a Cookbook for People Who Are Passionate About Pickles• 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• 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• Myrtle's Country Kitchen• Hollyhocks and Radishes Mrs Chards Almanac Cookbook• 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.)• 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.)• The Overlake School Cookbook |
|
|
