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Sweet Pickled Blackberries

3 pounds sugar I pint vinegar 5 pounds blackberries Ground cinnamon Ground cloves Dissolve the sugar in the vinegar; skim, add the berries, and let simmer until thick. When nearly cooked, add the spices to suit the taste.

Spiced, Pickled Crab Apples 7 pounds crab apples 3½ pounds sugar 3 cups vinegar Whole cloves 3 ounces stick cinnamon I to 3 cups water The method of preparing this pickle depends somewhat on the variety of crab apple. Hard crab apples need to be steamed a short time in a little water before the syrup is added. With soft crab apples, press one or two cloves into each apple, make a syrup of the sugar, vinegar, and water, add the cinnamon and the crab apples a few at a time, and let cook until tender but whole; remove the crab apples to jars as they are cooked; when all are done, reduce the syrup and fill the jars to overflow. With hard crab apples, cook till somewhat tender in water, then use this water in making the syrup, then return the apples to the syrup and finish as before. Before cooking, remove blossom end, wash, and wipe. Retain part of the stems. 7 pounds peaches 5 pounds sugar I pint vinegar