Recipes > Vegetables > Martynias



Gather the pods when young and tender enough to thrust a needle through them easily, later they become hard and useless for pickles. Leave half an inch of stem on each, and lay them in salt water a couple of days, then cook in weak vinegar until tender, but not so long as to break them. Drain well from this, place them in jars and prepare vinegar for them in the proportion of an ounce each of cloves, allspice and black pepper to a gallon of vinegar; scald all these together with half a teaspoonful of prepared mustard. Pour hot over the martynias, cover closely and keep in a cool place. They will soon be ready for use.


Print recipe/article only


Attributed to Mrs. Hood.


Vaughan's Vegetable Cook Book (1919).

comments powered by Disqus