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RADISH PODS, TO PICKLE (a simple recipe)

Gather the pods when the seeds within them are fully grown, but soft, i.e., when they are in the condition of green peas. Wash them in salted water, put them into glass bottles or unglazed jars, and pour cold vinegar over them. As the vinegar becomes absorbed, add more, and when the jars are full and the vinegar no longer shrinks, tie down 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 may be put with each pint of vinegar.