Radish seed pods. Water. Salt. Vinegar.
The pods must be picked when very young and the seed and pod left intact. Wash the pods carefully, then pour over them a brine made in proportions of two dessertspoonfuls of salt to one quart of water.
Let them stand for twenty-four hours, then drain off the brine, and place them in a crock or glass jar.
Cover them with hot vinegar and in two days they will be ready to eat.
1 lb. best prunes. 2 peppercorns. 2 lemons. 1 lb. (2 cups) sugar. 4 blades mace. 1 gill (1/2 cup) cider vinegar. 24 whole doves. 1/2 teaspoonful salt. 12 whole alspices.
Wash the prunes, then put them into a saucepan with the peel of the lemons cut into very small pieces, strained lemon juice, mace, cloves, allspice, peppercorns, salt and cold water to cover well.
Simmer for two hours and add water as it evaporates. Add the sugar and simmer for another hour, then add the vinegar and boil for five minutes.
Seal in small jars.