I saved this recipe from a newspaper back at about the turn of this century. Then I made it up 2-3 years ago. At christmas lunch we finally broached a jar. They were about as amazing as I had hoped, and wonderful with the baked glazed ham. Also grand in a toasted ham and cheese sandwich. So I’ve just bottled another half kilo before cherry season ends.
750ml white wine vinegar (I used ACV)
2 cups sugar
3 cinnamon sticks
3 sprigs thyme
3 bay leaves
Bring the vinegar and sugar to boil in a saucepan*. Allow to cool.
Use clean, unmarked fruit. Snip the stems of the cherries back to 1cm. Pack into sterilised jars, fill the jars with the cooled vinegar mixture and seal. Leave for 1-2 weeks (I say years) before using.
*I misread the recipe this time and included the spices in the boil, never mind, other pickle recipes do this.
Based on “To pickle mushrooms” from Elinor Fettiplace’s receipt book. This welcome survivor holds extensive treasures of 17thC cooking.
400ml white wine
6 peppercorns (should be white, I used black being what I had)
half a nutmeg
a blade of mace
3cm ginger root, peeled and sliced
Simmer all above, covered, for 10min. Cool.
600g button mushrooms (one full standard mushroom bag)
heaped teaspoon salt
Heat gently in a wide pan, shaking or stirring frequently. They will release moisture. Continue heating slowly until the mushrooms are tender and the liquid has almost all gone. Cool.
When all is cool, load the mushrooms to a sterilised jar and pour the spiced wine over. The picture above shows the entire recipe in one pickle jar. Mushrooms sure shrink when cooked!
They came out really well and kept happily for the couple of weeks needed. The flavour is much milder than regular pickles. Slightly salty. They made an excellent lunch component. I’ll make a lot more next time. A fellow cook tells me these are amazing in a toasted cheese sandwich.