PENNSYLVANIA DUTCH
Sweets and Sours
MIXED FRUIT PRESERVES
- 3 cups sour cherries
- 3 cups fresh apricots
- 2 cups red raspberries
- 7 cups sugar
Wash and seed cherries. Drop the apricots into boiling water for a few seconds, remove skins and seeds. Cut into quarters. Wash the berries. Mix the fruit and sugar together and cook quickly, until fruits are clear and tender. Seal in hot jars.
BREAD AND BUTTER PICKLES
- 1 gal. cucumbers
- 8 onions
- ½ cup salt
- 2 green peppers
- 2 red peppers
Slice cucumbers, onions and peppers. Pack in ice. Let stand 3 hours. Put a heavy weight on top the pickles. A plate with a weight on top is best. Drain well and combine with:
- 5 cups sugar
- 2 tablespoons mustard seed
- 2 tablespoons celery seed
- 1½ teaspoons turmeric
- ½ teaspoon ground cloves
- 5 cups vinegar
Mix well. Pour over pickles and simmer 30 minutes. Seal in hot jars.