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Pickled Radish Pods
'Acetaria: A Discourse of Sallets' by John Evelyn (Evelyn 1699) has; "Radish. The Seed-Pods of this Root being pickl'd, are a pretty Sallet"
Radish Pods ready for pickling
Although rarely made now, clearly you need to be careful in your choice of radish variety, as with this disgruntled correspondent to the 'Nottinghamshire Guardian' on Friday 11 January 1867; "The greatest swindle I have been subjected to for some years was investing half a guinea in seed of the Rat Tailed Radish ... l am very fond of pickled Radish Pods with old mutton, but this rat-tailed swindle eats more like pickled parchment."
Original Receipt in 'The Experienced English Housekeeper' by Elizabeth Raffald (Raffald 1769)
To pickle Radish Pods. GATHER your Radish Pods when they are quite young, and put them in Salt and Water all Night, then boil the Salt and Water they were laid in, and pour it upon your Pods, and Covet your Jars close to keep in the Steam, when it grows cold, make it boiling hot, and pour, it on again, keep doing so 'till your Pods are quite Green, then put them in a Sieve to drain, and make a Pickle for them of White Wine Vinegar, with a little Mace, Ginger, prig Pepper and Horse-radish, pour it boiling hot upon-your Pods, when it is almost cold, make your Vinegar twice hot as before, and pour it upon Them, and tie them. down with a Bladder,
Original Receipt in Hammond 1819;
Put the radish pods, which must be gathered when they are quite young, into salt and water all night: boil the salt and water they were laid in, pour it upon the pods, and cover the jar close to keep in the steam. When it is nearly cold, make it boiling hot, and pour it on again, and keep doing so till the pods are quite green. Then put them into a sieve to drain, and make a pickle for them of white-wine vinegar, with a little mace, ginger, long pepper, and horse-radish. Pour it boiling hot upon the pods, and when it is almost cold, make the vinegar twice as hot as before, and pour it upon them. Tie them down with bladder, and put them by for use.
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