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Classic
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page 168
let them stand three or four days; then drain off the water, and cover them with
cold vinegar; add a few blades of mace, and whole grains of black pepper.
TO PICKLE RADISH PODS.
CUT them in nice bunches as soon as they are fully formed; they must be young
and tender--pour boiling salt and water on them, cover with a thick cloth, and
pewter plate, to keep in the steam; repeat this every day till they are a good
green; then put them in cold vinegar, with mace and whole pepper; mix a little
turmeric, with a small portion of oil, and stir it into the vinegar; it will
make the pods of a more lively green. They are very pretty for garnishing meats.
TO PICKLE ENGLISH WALNUTS.
THE walnuts should be gathered when the nut is so young that you can run a pin
into it easily; pour boiling salt and water on, and let them be covered with it
nine days, changing it every third day--take them out, and put them on dishes in
the air for a few minutes, taking care to turn them over; this will make them
black much sooner--put them in a pot, strew over some whole pepper, cloves, a
little garlic, mustard seed, and horse-radish scraped and dried; cover them with
strong cold vinegar.
TO PICKLE PEPPERS.
GATHER the large bell pepper when quite young, leave the seeds in and the stem
on, cut a slit in one side between the large veins, to let the water in; pour
boiling salt and water on, changing it every day for three weeks--you must keep
them closely stopped; if,
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