Pickled Butternuts

Ingredients

• a hundred nuts
• a gallon of cider vinegar
• one tablespoonful of black pepper
• one tablespoonful of ginger root
• one-half tablespoonful of ground cloves
• one-half tablespoonful of allspice
• two large spoonfuls of mustard seed
• horseradish

Method

1. 1

   Scald and rub off the skin of the butternuts.

2. 2

   Brine them for nine days, then drain.

3. 3

   Prepare the pickle by heating vinegar with spices and pouring it boiling hot over the nuts.

4. 4

   Seal closely.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 271. The excerpt below is the record exactly as published.

PICKLED BUTTERNUTS. Gather them the last week in June. Scald and rub off the outside skin, put them in a strong salt and water brine for nine days, keeping them closely covered from the air. Then drain and prepare the pickle as follows: For a hundred nuts take a gallon of cider vinegar, put in of black pepper and ginger root each one tablespoonful, and of ground cloves and allspice each one-half tablespoonful, also two large spoonfuls of mus- tard seed and horseradish. Put the nuts into jars. Heat to boiling point the vinegar and pour it boiling hot upon the nuts. Seal closely. A. F. W. Vinegars — How to Mdwke. There are many kinds of vinegars; those used for pickling and those used for flavoring. Pure cider vinegar and pure maple sugar vinegar are PICKLES, VINEGAR AND BRINE. 385 generally considered the most healthful. To impart an acid, however, to most of the commonly-used side dishes I would suggest, where practicable, the use of lemons. The latter is perfectly healthy, being a pure fruit product and as ii has not undergone the process of fermentation it natu- rally commends itself to every housewife who looks after the hygiene of the family. A. C. C. HOME-MADE TABLE VINEGAR. Put in an open cask four gallons of good cider and one gallon of molasses; cover the top with thin muslin and leave it in the sun, covering it up at night and when it rains. In four weeks it will be good vinegar. If cider cannot be obtained use rainwater although it will take longer, probably four or five weeks, to make a very sharp vinegar. N. M. Heinz. STRONG CIDER VINEGAR FOR PICKLING. Take three gallons of good cider and mix thoroughly with three pounds of honey or brown sugar, pour into a cask and let stand for six months. Vinegar will then be so strong as to make it necessary to dilute for table use. N. M. Heinz. HONEY VINEGAR. Mix in the proportion of eight quarts of warm water to one quart of honey. Let it stand in a warm room or in the sun until it passes through the stage of fermentation. A fine white vinegar will form. E. So F. TARRAGON VINEGAR. Put into a glass can one cupful of fresh tarragon leaves, cover with a quart of good cider vinegar; cork the bottle and let stand for two weeks, shaking frequently. Strain through a flannel bag. Pour into small bot- tles, cork, and keep in a cool place to use for salads and fish sauces. A. F. M. BEER VINEGAR. Take the juice of one bushel of sugar beets. Wash, grate and extract the juice. Put the liquid in an empty barrel, cover with gauze and set in the sun. In twelve or fifteen days it will be fit for use. C. A. T. SORGHUM VINEGAR. To one gallon of the sorghum add four times as much warm water. Mix thoroughly, put in an open jar. Tie a coarse cloth over the top. Place where it is light and warm and stir occasionally. M. F. O. 386 PICKLES, VINEGAR AND BRINE. HORSERADISH VINEGAR. Put into a jar four ounces of grated horseradish, one teaspoonful of cayenne, two teaspoonfuls of salt, and one tablespoonful of mustard; pour over them one quart of boiling vinegar and set the covered jar by the fire for two weeks; then boil up the vinegar, let it cool, strain through a jelly bag and bottle. It is an excellent relish for salads, cold meats, etc. R. E. S. MAPLE SUGAR VINEGAR. Put into an open cask the scraping of maple sugar, odd bits of maple syrup and the rinsings of granite pans in which has been cooked maple jl syrup; add a little warm water and let stand in the sun covered with a gauze until it ferments. D. Z. ECONOMICAL VINEGAR. Save the sound cores and the parings of apples used in cooking. Put into a jar, cover with cold water, stand in a warm place, add one-half pint of molasses to every two gallons. Cover the jar with gauze; add more parings and cores occasionally. This will make good vinegar. H. F. L. SPICED VINEGAR. One gallon of cider vinegar, one pound of sugar, one tablespoonful of allspice, t

Cook this with the app: pantry check, scaling, and the assistant.