Pickled Walnuts

Ingredients

• about a pound and a half of walnuts
• a large darning-needle
• a quart of vinegar
• two ounces of whole pepper
• one ounce of whole ginger
• three or four cloves
• a blade of mace

Method

1. 1

   Prick each walnut quite through with a large darning-needle.

2. 2

   Make enough brine (made of salt dissolved in boiling water) to cover them.

3. 3

   The brine should be so strong that it will float an egg, and should go cold before the walnuts are put into it.

4. 4

   Place a board on the fruit to keep it under; let the walnuts lie in the brine for nine days, and make fresh brine every third day.

5. 5

   Drain the walnuts, and turn them about in the sun till they go black.

6. 6

   Put them into a jar and pour over them hot vinegar to cover them.

7. 7

   Tie the jars down securely, and store in a dry place.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 220. The excerpt below is the record exactly as published.

a large darning-needle. The hands should be covered with a cloth while this is done, or they will be deeply ,4 YE A1V 8 COOKERY. 277 stained. Make enough brine (made of salt dissolved in boiling water) to cover them. The brine should be so strong that it will float an egg, and should go cold before the walnuts are put into it. Place a board on the fruit to keep it under ; let the walnuts lie in the brine for nine days, and make fresh brine every third day. Drain the walnuts, and turn them about in the sun till they go black. Put them into a jar and pour over them hot vinegar to cover them Spices should be boiled in the vinegar : two ounces of whole pepper, one ounce of whole ginger, three or four cloves, and a blade of mace to each quart of vinegar.

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