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Pickled Pipinola Recipe

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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.

Trevor Heggland
Added: Monday, November 21, 2011


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

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

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.




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