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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 ca. 1 Liter | cider vinegar |
| 1/2 x ca. 450 g | Raisins, seedless |
| 1/4 x ca. 450 g | garlic peeled, chopped |
| 6 | Red or green chili peppers** |
| 1 | sugar to taste |
| 6 x ca. 450 g | Pears, hard green *** |
| 3 Tasse | sugar |
| 6 x ca. 450 g | Apples, very tart * |
| 1/2 x ca. 450 g | Ginger chopped |
| 2 Teelöffel | Pickling salt |
| 1 | Cayenne pepper |
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* Apples are to be peeled, quartered and cored. ** Chili peppers are to be seeded and chopped. *** Pears should be peeled, cored and cut into strips. ~- ~- In large preserving kettle mix the vinegar, sugar, raisins, apples, garlic cloves, gingerroot, peppers, and salt. Bring to a boil and simmer until the apples are mushy and transparent. If neccessary, add a little more vinegar. Taste and add sugar and cayenne as desired. Then add the pears and simmer until the pears are tranparent but not overcooked. Spoon into hot jars and seal. Makes 8 - 10 Pints.
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