Heart to Hearth Cookery

Radish Pods to Pickle

 Look very closely at the pods in the redware bowl as they are not green beans but the seed pods of the radish.  Hannah Glasse in her 1747 reciept book refers to them as Reddish Pods and she has a receipt to pickle them.  Thursday will be the 10th day that the pods have been weighted down in  a “strong pickle” made with enough “bay salt” in water to “bear an Egg”. (And the egg did float!)   The next step will be to “drain them in a sieve” and “lay them on a Cloth to dry”.  White wine vinegar will be boiled “with Ginger, Mace, Cloves, and Jamica Pepper” (all spice) and cover the pods in an earthen ware jar.  The finished product is very good and I used to bring them to re-enactments where they were well received.

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