Recipes > Preserves & Pickles > Walnuts. No. 4

Walnuts. No. 4

Ingredients

• 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

Instructions

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.

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Source

The Lady's Own Cookery Book (1844).

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