Home › The Principles of Cookery › RADISH PODS, TO PICKLE (a superior recipe)

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 keep 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 unglazed jars, pour over them as much boiling vinegar as will cover them, and when this is cold, boil it a second time, and pour over the pods, which must be well covered with the vinegar. 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.