Ingredients
2 lb large sweet or sour cherries
12 4 inch sprigs fresh hyssop
1 qt red wine vinegar
1/2 cup sugar
1 or
1/3 cup honey
4 tsp pickling salt
ALTERNATIVES
1 tarragon would also work
Directions
Wash and dry cherries, discarding any soft or blemished ones. Trim
stems to 1/2 inch and prick each cherry.
Prepare the jars, lids and boiling water bath. Put three springs of
hyssop into each hot, dry jar. Fill the jars with cherries leave 1/2
inch headspace.
Combine the vinegar, sugar and salt in a non-recative pan, Bring to
boil over med-high heat, storring until sugar and salt are dissolved.
Pour the solution into jars, just covering the cherries. Wipe the
rims with a clean towel and attach lids securely.
Place the jars in boiling water bath, and when the water has returned
to the boil process for 15 mins.
Servings: 4 pints
Pickled Cherries With Hyssop Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Food historians have tracked the existence of recipes far back into antiquity, in truth as far back into history as the ancient Egyptians, and quite possibly further than that. Having said that, mostly, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history are a few stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Progressing into The time of the romans around 25BC a roman called Apicius created a collection of scripts detailing recipes enjoyed by his fellow Romans. He tells us how the meals of wealthy Romans were divided into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the Romans used many spices, including a few that will be familiar to modern chefs for example basil, rue and asafoetida. Moving on, there were two recipe books from the 14th Century - a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they have no connection with the curry that is served today, but instead descriptions of the types of meals prepared for the nobility of that time. Later, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, such as coriander, parsley, and rosemary. These new culinary innovations was responsible for an explosion in manuscripts on food, the majority of which are kept safe in academic collections. By the advent of the 1900s, cookery books are highly popular due to higher levels of literacy, people having more spare time and a general increase in wealth. Like it or not, the introduction of TV gave us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Pickled Cherries With Hyssop recipe.
