|Traditional Scottish Cookery|
|by Theodora Fitzgibbon|
Traditional Scottish Cookery brings together mouth-watering recipes from the whole range of Scottish cuisine - from the simple scones, broths and ...
1 - 10 of 52 for pickled fruits
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If fruits are not to ... fruit, whole, halved or quartered and cook gently until tender. Pack hot in sterilized jars. Fill to 1/8" with boiling syrup. Seal.
1. Grease bottoms and sides of two pans (8 1/2" x 4 1/2" x 2 1/2"). 2. Mix and sift flour, sugar, baking powder and salt; add nuts, pickles and ...
Mix liquid well. Pour over fruit. Refrigerate for 1 week before eating.
Place spices in ... and vinegar until syrup thickens. This syrup may be used for pickling fruits. Do not use on cucumbers as is till cause them to shrivel.
Combine honey, vinegar and spices and heat to boiling. Have ready 8 to 10 quartered apples. Cook 2 or 3 cups of apples at a time in the syrup ...
Cut fruits and vegetables into ... Heat to simmer, stirring often, cover and cook 1 1/2 to 2 hours, stirring occasionally. Pack in hot, sterilized jars.
Drain fruit, reserving liquid ... Serve warm or cold. This looks pretty in a crystal bowl and enhances almost any ham, chicken or turkey dish. Serves 6-8.
Combine vinegar, honey, ... occasionally. Lift out fruit and place in ... using. To serve, drain off juice. Pears or apricots may replace peaches. Serves 8.
Stud each peach half with 2 or 3 cloves. In saucepan combine peach syrup, vinegar, sugar and cinnamon. Simmer on low, uncovered for 10 minutes. Add ...
Drain fruit cocktail, reserve 1/4 ... still warm. Fold in fruit cocktail, celery, pickles and onions. Cover and refrigerate at least 2 hours. 8 servings.
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