Recipes > Preserves & Pickles > Walnuts, black. No. 1

Walnuts, black. No. 1


Take large full grown walnuts before they are hard; lay them in salt and water for two days: then shift them into fresh water, and let them lie two days longer; change them again, and let them lie two days longer; take them out, and put them in your pickle pot; when the pot is half full, put in some shalots, and a head of garlic. To a hundred of walnuts add half an ounce of allspice, half an ounce of black pepper, six bay-leaves, and a stick of horseradish. Then fill your pots, and pour boiling vinegar over them; cover them with a plate, and when cold tie them down.

Before you put the nuts into salt and water, prick them well with a pin.


The Lady's Own Cookery Book (1844).


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