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Currant Pickle
Four quarts of currants, two pounds of brown sugar, two tablespoonfuls of cinnamon, allspice one tablespoonful, cloves one-half tablespoonful, one pint vinegar. Boil until thick.
A Minneapolis compilation of old, new and well-tried recipes, 1901 - from amber bouillon to cooking for the sick.
Home › Sweet and Spiced Pickles › Currant Pickle
Four quarts of currants, two pounds of brown sugar, two tablespoonfuls of cinnamon, allspice one tablespoonful, cloves one-half tablespoonful, one pint vinegar. Boil until thick.