Recipes > Preserves & Pickles > Walnuts. No. 4

Walnuts. No. 4


  • 100 walnuts
  • 2 quarts of white wine vinegar
  • 1/2 ounce of long pepper
  • 1/2 ounce of black pepper
  • 1/2 ounce of ginger
  • 1 large spoonful of mustard-seed


Take the walnuts, at the beginning of July, before they are shelled; just scald them, that the skin may rub off, then put them into salt and water, for nine or ten days; shift them every day, and keep them covered from the air: dry them; make your pickle of the white wine vinegar, long pepper, black pepper, and ginger; beat the spice; add the mustard-seed; strew this between every layer of nuts. Pour liquor, boiling hot, upon them, three or four times, or more, if required. Be sure to keep them tied down close.


Print recipe/article only


The Lady's Own Cookery Book (1844).

comments powered by Disqus