Recipe by mollypaul
An intriguing recipe from The Complete Book of Pickling, by Jennifer MacKenzie as published in our local paper. Standing time not included in preparation time.
- 12 cups strawberries, hulled
- 3 cups granulated sugar
- 1 teaspoon pickling salt or 1 teaspoon canning salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄8 teaspoon ground allspice
- 2 cups cider vinegar
Directions See How It's Made
- Puncture strawberries with fork tines and cut any large ones in half.
- Combine remaining ingredients together in a saucepan; bring to a boil, stirring until sugar and salt are dissolved.
- Remove from heat and let cool slightly; pour over prepared berries.
- Cover saucepan and let stand at a cool room temperature for at least six hours or overnight.
- Prepare canner, jars and lids.
- Re-heat berries, gently stirring occasionally until strawberries are heated through but still hold their shape.
- Gently spoon strawberries and hot pickling liquid into hot jars, leaving 1/2 inch head space.
- Remove air bubbles and adjust head space as necessary by adding hot pickling liquid.
- Wipe rim and place hot lid on jar; screw band down until fingertip-tight.
- Place jars in canner and return to a boil.
- Process for ten minutes.
- Turn off heat, remove canner lid and let jars stand in hot water for an additional five minutes.
- Transfer jars to a towel-lined surface or a cooling rack and let stand undisturbed until completely cool (about 24 hours).
- Check lids and refrigerate any jars that are not sealed.