Pickled Radish Pods (Simple Recipe)
From Cassell's dictionary of cookery, 1892
Serves 6
Pods can be added to jars as they are ready for use.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1460. The excerpt below is the record exactly as published.
ather the pods when the seeds within them are fully gro-mi, but soft, i.e., when they are in the condition of green peas. Wash them in salted water, put them into glass bottles or ungiazed jars, and pour cold vinegar over them. As the ^-inegar becomes absorbed, add more, and when the jars are full and the -vinegar no longer shrinks, tie do-svn closely, and store in a dry place. The advantage of pickling the pods in this way is that they can be taken from the garden, and put into the bottles as they become ready for use. If liked, a blade of mace, an ounce of ginger, and half an ounce of pepper
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