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Classic
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page 186
to be cold; then strain it through a cloth, wringing it to get all the colour
you can from the barberries. Let it stand to settle, then pour it clear into the
glasses. In some of the pickle boil a little fennell; when cold, put a bit at
the top of the pot or glass, and cover it close with a bladder and leather.
To pickle Radish pods.
Make a pickle with cold spring-water and bay-salt, strong enough to bear an egg;
put your pods in, and lay a thin board upon them to keep them under water. Let
them stand ten days, then drain them in a sieve, and lay them on a cloth to dry.
Take white wine vinegar, as much as you think will cover them, boil it, and put
your pods in a jar, with ginger, mace, cloves, and Jamaica pepper. Pour on your
vinegar boiling hot; 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 twice or thrice; when it is cold put in a pint of mustard seed, and some
horse-radish; cover it close.
To pickle Samphire.
Lay what quantity you think proper of such samphire as is green in a clean pan,
and (after you have thrown two or three handfuls of
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Classic
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