To pickle Radish-Pods

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

For the pickle brine

strong pickle, with cold spring-water and bay-salt, strong enough to bear an egg ↝ Spices, bay leaf [Spices and Herbs]
cold spring-water ↝ Water, tap [Tap water]

For the pods

your pods ↝ Radishes, raw [Vegetables and Vegetable Products]

For the second pickling liquid

white wine vinegar, as much as you think will cover them ↝ Vinegar, red wine [Spices and Herbs]
ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
Jamaica pepper

For finishing

a pint of mustard-seed ↝ Spices, mustard seed, ground [Spices and Herbs]
some horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]

Instructions (15)

Make a strong pickle with cold spring-water and bay-salt, strong enough to bear an egg.
Put your pods in the brine.
Lay a thin board on them to keep them under water.
Let them stand ten days.
Drain them in a sieve.
Lay them on a cloth to dry.

Second pickling

Take white wine vinegar, as much as you think will cover them.
Boil the vinegar.
Put your pods in a jar with ginger, mace, cloves, and Jamaica pepper.
Pour your vinegar boiling hot on.
Cover them with a coarse cloth, three or four times double, that the steam may come through a little.
Let them stand two days.
Repeat this two or three times.
When it is cold, put in a pint of mustard-seed and some horse-radish.
Cover it close.

Original Text

To pickle Radiſh-Pods.
MAKE a strong pickle, with cold spring-water and bay-salt, strong enough to bear an egg, then put your pods in, and lay a thin board on them, to keep them under water. Let them stand ten days, then drain them in a sieve, and lay them on a cloth to dry; then take white wine vinegar, as much as you think will cover them, boil it, and put your pods in a jar, with ginger, mace, cloves, and Jamaica pepper. Pour your vinegar boiling hot on, cover them with a coarse cloth, three or four times double, that the steam may come through a little; and let them stand two days. Repeat this two or three times; when it is cold, put in a pint of mustard-seed, and some horse-radish; cover it close.

Notes

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