Pickled Walnuts

Ingredients

• Eighty young Walnuts
• One ounce of mixed Spice
• to every Quart of Vinegar
• three ounces of salt
• every quart of water

Method

1. 1

   Prick the walnuts with a fork or darning needle.

2. 2

   Make a brine of three ounces of salt to every quart of water.

3. 3

   Cover the walnuts with the brine and let them soak in this for six days.

4. 4

   Drain the walnuts and place them on a dish in the sun to dry and blacken for two days.

5. 5

   Add the spice to the vinegar and make it thoroughly hot.

6. 6

   Pour at once over the walnuts, which must be covered with the pickle.

7. 7

   Place in jars and tie down with bladders.

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 50. The excerpt below is the record exactly as published.

PICKLED WALNUTS Ingredients : Eighty young Walnuts One ounce of mixed Spice to every Quart of Vinegar Salt Water, 1. Prick the walnuts with a fork or darning needle. 2. Make a brine of three ounces of salt to every quart of water

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