Recipes > Preserves & Pickles > To pickle Elder Buds

To pickle Elder Buds

Instructions

Take elder buds when they are the bigness of small walnuts, lie them in a strong salt and water for ten days, and then scald them in fresh salt and water, put in a lump of allum, let them stand in the corner end close cover'd up, and scalded once a day whilst green.

You may do radish cods or brown buds the same way.

To make the Pickle

Take a little alegar or white wine vinegar, and put to it two or three blades of mace, with a little whole pepper and Jamaica pepper, a few bay leaves and salt, put to your buds, and scald them two or three times, then they are fit for use.

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Source

English Housewifry (1764).


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