Pickled Elderberries - Page 223

If you're wondering about the lack of posts, it's because I spend the summer in Vermont, while Ox stays in Charleston.  This is bad news for the quality of food I can produce, and the frequency of Heritagecooking and blog posts, but good news for other reasons.

One of the good reasons is that I get to visit my sister.  This is especially good when cooking from the Heritage Cookbook as some of the ingredients can be a little hard to find.  When visiting my sister, you often hear things like this: "Do you have any Eucalyptus leaves?  Sure do.  How 'bout elderberries?  In the freezer."  Life is good.

Assuming you have the ingredients, these are simple to make.  You just boil everything except the elderberries and lemon juice, and then pour the boiled liquid over the lemon juice and elderberries in canning jars.  Since this is a refrigerator pickle, there's no special jar decontamination needed.  We spread these out between smaller jars to facilitate sharing, and we ended up with what seemed like more liquid than necessary.  So we left some jars proportioned per the recipe, and added elderberries to other jars to see what happens.  We'll let you know...

Pictures will apparently have to come later, since I must have used a different camera (obviously I have fixed that now).  This blog post is being done in a laundromat with WiFi in Castleton, VT.  We have neither cable, nor internet at our house in Vermont.  Great for enjoying life - bad for blogging.