Skip to content

Beta This app is in Beta Testing

Barberries, Preserved for Garnishing'

No ratings yet
United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
  • Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.

Ingredients 4 ingredients

  1. Must
  2. a pound of salt
  3. Berries
  4. a pint of water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Gather the clusters before they are quite ripe.
  2. Take away any unsound berries, or any that may have ripened thoroughly, and put the bunches in bottles.
  3. Cover with a brine, made in the proportion of a pint of water to a quarter of a pound of salt, boiled and skimmed ;
  4. this must be cold when added.
  5. A piece of alum ' the size of a nut should be put in every quart of brine.
  6. Cover with bladder, and store in a dry place.
  7. Examine now and then, and if at any time a scum shows on the surface, pour the brine off, and replace it with a fresh suppl}', made a little less salt.
  8. The berries must be kept under the brine, and the jars always well tied down.
  9. Bilberry.
  10. — {See WHoaTLEBEKUY;
  11. also Ckanbekeies.)

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife