Recipes > Preserves & Pickles > Radish Pods

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.


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The Lady's Own Cookery Book (1844).

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