Radish Pods [361]

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
pickle brine
pickling
Instructions (15)
  1. Make a pickle with cold spring water and bay salt, strong enough to bear an egg.
  2. Put in your pods.
  3. Lay a thin board on them to keep them under water.
  4. Let them stand ten days.
  5. Drain them in a sieve.
  6. Lay them on a cloth to dry.
  7. Take as much white wine vinegar as you think will cover them.
  8. Boil the vinegar.
  9. Put your pods in a jar with ginger, mace, cloves, and Jamaica pepper.
  10. Put your vinegar boiling hot on them.
  11. Cover them with a coarse cloth three or four times double, that the steam may come through a little.
  12. Let them stand two days.
  13. Repeat the process of adding boiling vinegar and covering two or three times.
  14. When cold, put in a pint of mustard-seed and some horseradish.
  15. Cover them close.
Original Text
Radish Pods. Make a pickle with cold spring water and bay salt, strong enough to bear an egg; put in your pods; lay a thin board on them to keep them under water, and let them stand ten days. Drain them in a sieve, and lay them on a cloth to dry; then take as much white wine vinegar as you think will cover them, boil and put your pods in a jar, with ginger, mace, cloves, and Jamaica pepper; put your vinegar boiling hot on them; 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 cold, put in a pint of mustard-seed and some horseradish, and cover them close. [361]
Notes
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