Radish Pods, To Pickle

Ingredients

• strong brine for twenty-four hours
• each pint of vinegar
• an ounce of whole ginger
• an ounce of pepper
• A blade of mace

Method

1. 1

   Gather the pods when quite young, and lay them in strong brine for twenty-four hours.

2. 2

   Drain the brine, boil it, and pour it upon the pods boiling hot.

3. 3

   Keep the jar covered to retain steam.

4. 4

   When the brine is cold, boil it again and repeat until the pods are green.

5. 5

   Drain the pods, place them in glass bottles or unglazed jars, and cover with boiling vinegar.

6. 6

   When cold, boil it a second time and pour over the pods, ensuring they are well covered with vinegar.

7. 7

   Once cold, tie the jars closely and store in a cool dry place.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1461. The excerpt below is the record exactly as published.

Radish Pods, To Pickle (a superior recipe). — Gather the pods when quite young, and lay them in strong brine for twenty-four hours. Drain the brine from them, boil it, pour it upon them boiling hot, and keei? the jar well covered to keep in the steam. When the brine is cold boil it again, and continue this until the pods are green. Drain the pods, put them into glass bottles or ungiazed jars, pour over them as much boiling vinegar as will cover them, and when this is cold, Ijoil it a second time, and pour over the pods, which must be well covered -with the -v^inegar. When the pickle is quite cold, tie the jars closely, and store in a cool dry place. A blade of mace, an ounce of whole ginger, and an ounce of pepper may be boiled with each pint of vinegar

Cook this with the app: pantry check, scaling, and the assistant.