Pickled Walnuts

Ingredients

• a hundred walnuts
• a pint and a half salt
• a gallon of water
• a tea-cup sugar
• three dozen each whole cloves
• three dozen each whole allspice
• a dozen and a half pepper-corns
• a dozen blades of mace
• a gallon of vinegar

Method

1. 1

   Gather walnuts when soft enough to be pierced by a needle, prick each with a large needle, cover with strong salt water, let stand two or three days, renewing the brine every day.

2. 2

   Then pour over them a brine made by dissolving salt in boiling water, let it stand three days, renew the brine and let it stand for three days more.

3. 3

   Now drain and expose to the sun for two or three days or until they become black, or put in cold water for half a day, and pack in jars not quite full.

4. 4

   Boil vinegar with sugar, cloves, allspice, pepper-corns, and mace.

5. 5

   Pour the vinegar over the walnuts scalding hot, and repeat the process after three days.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 149. The excerpt below is the record exactly as published.

PICKLED WALNUTS. Gather walnuts (or butternuts) when soft enough to be isto by a needle (July), prick each with a large needle well through, holding in a cloth to avoid staining the hands, cover with strong salt water (a pintand a half salt to a gallon of water), let stand two yea: ; may ; phy er hae ei nal are? ae J Hs { a Pe a 4 ‘ , Z Sod { ee ee Net a | SWEET PICKLES. co ee or three days, Ce the ace every day ; then pour over them a brine made by dissolving salt in boiling water (let it get cold be- fore using), let stand three days, renew the brine and let it stand for three days more. Now drain and expose to the sun for two or — three days or until they become black, or put in cold water for half a day, and pack in jars not quite full. The proportions are a hun- dred walnuts to each gallon of vinegar. Boil vinegar eight min- utes, with a tea-cup sugar, three dozen each whole cloves and allspice, a dozen and a half pepper-corns, and a dozen blades of mace

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