Recipes > Preserves & Pickles > Walnuts. No. 5

Walnuts. No. 5


  • 100 large double nuts
  • 1 ounce of Jamaica pepper
  • 4 ounces of black pepper
  • 2 ounces of ginger
  • 1 ounce of cloves
  • 1 pint of mustard-seed
  • 1 or 2 heads of garlic
  • 4 handfuls of salt
  • vinegar


Put into a stone jar the double nuts. Take the Jamaica and black pepper, ginger, cloves, and mustard-seed; bruise these, and boil them, with the garlic and salt, in a sufficient quantity of vinegar to cover the nuts. When cold, put it to them, and let them stand two days. Then boil up the pickle, pour it over the nuts, and tie them down close. Repeat this process for three days.


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The Lady's Own Cookery Book (1844).

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