Recipes > Preserves & Pickles > Walnuts. No. 2

Walnuts. No. 2


About midsummer take your walnuts, run a knitting-needle through them, and lay them in vinegar and salt, sufficiently strong to bear an egg. Let them remain in this pickle for three weeks; then make some fresh pickle; shift them into it, and let them lie three weeks longer; take them out, and wipe them with a clean cloth; and tie up every nut in a clean vine-leaf. Put them into fresh vinegar, seasoned with salt, mace, mustard, garlic, and horseradish; and to a hundred nuts put one ounce of ginger, one ounce of pepper, and of cloves and mace a quarter of an ounce each, two small nutmegs, and half a pint of mustard seed. All the pickles to be done in raw vinegar (that is, not boiled). It is always recommended to have the largest double nuts, being the best to pickle.


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The Lady's Own Cookery Book (1844).

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