The 1901 Cookbook Archive
No. 3916 — Pickled Young Pea Pods
English historical translation of Molokhovets recipe No. 3916 from the 1901 Russian cookbook, retaining original methods and measures.
Remove the strings from young sugar-pea pods in which the seeds have only just begun to appear.
The period formula blanches them in highly salted water containing saltpetre and alum: for 2½ pounds (5 glasses) water, 2 glasses salt, ⅛ lot saltpetre and 10 grains alum.
Drain and pack into jars, then cover with fresh vinegar boiled with spices and two or three lumps of sugar as in recipe No. 3574.
Historical editorial note: Alum and saltpetre processing is obsolete; peas are low-acid vegetables and the historical method is not validated for safe home canning.
Original source: Read Russian recipe No. 3916. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.