Recipes > Preserves & Pickles > To Pickle English Walnuts

To Pickle English Walnuts


The walnuts should be gathered when the nut is so young that you can run a pin into it easily; pour boiling salt and water on, and let them be covered with it nine days, changing it every third day; take them out, and put them on dishes in the air for a few minutes, taking care to turn them over; this will make them black much sooner; put them in a pot, strew over some whole pepper, cloves, a little garlic, mustard seed, and horse-radish scraped and dried; cover them with strong cold vinegar.


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The Virginia Housewife (1860).

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