Recipes > Preserves & Pickles > Walnuts, green

Walnuts, green


Wipe and wrap them one by one in a vine-leaf: boil crab verjuice, and pour it boiling hot over the walnuts, tying them down close for fourteen days; then take them out of the leaves and liquor, wrap them in fresh leaves, and put them in your pots. Over every layer of walnuts, strew pepper, mace, cloves, a little ginger, mustard seed, and garlic. Make the pickle of the best white wine vinegar, boiling in the pickle the same sort of spices, with the addition of horseradish, and pour it boiling hot upon the walnuts. Tie them close down; they will be ready to eat in a month, and will keep for three or four years.


The Lady's Own Cookery Book (1844).


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