Pickled Autumn Olives

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By Jason Bond, Executive Chef

Beacon Hill Bistro, Boston

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4½ cups sugar

2½ cups white wine vinegar

2 cups apple cider

pinch salt

½ Tablespoon clove

½ Tablespoon allspice

1 2-inch piece of ginger, bruised (see below)

2 sticks cinnamon

1 gallon of autumn olive berries, washed

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1. Put all of the ingredients, except for the autumn olives in a large saucepan and bring to a boil. Simmer for five minutes.

2. Add autumn olives and cover, steep for just a few minutes. As soon as the first berries start to pop, chill the saucepan in an ice bath.

3. Store covered in the refrigerator for two weeks before using.

*To bruise the ginger, take the side of your knife, or a big pan, or something flat, and whack it. You basically just want to break it up a bit, but not slice it.

FallEdible BostonMay 5, 2009Comment