"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Pickled Pipinola Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Pickled Pipinola, by , is from The Haili School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Trevor Heggland
Added: Monday, November 21, 2011

Category:

Ingredients:
1-1/4 gal. peeled and sliced pipinola
1/2 c, Hawaiian salt
Sprinkle salt and let stand for 2 hrs. Drain.

Sauce:
6 c. brown sugar
2 c. vinegar
1 c. water
1 small package Li Hing seedless cherry
1/4 c. Li Hing powder
1/4 c. wine or brandy
1 T. red coloring

Directions:
Mix ingredients and bring to a boil. Add pipinola to boiling sauce and mix well. Turn off heat, cool and put into container and refrigerate.

Note: When the pipinola is cut, its sappy, so fill sink with water, remove stem end and cut fruit in half. Place in sink and peel to remove seed under water.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

2008W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!