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Pickled Walnuts
From The economical cook book, 1905
Serves 20
Age improves the flavor of the pickled walnuts.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 139. The excerpt below is the record exactly as published.
a gallon of good cider-vinegar and put into it one ounce of whole pepper, the same of cloves, half an ounce of mace and the same of nutmeg; bruise them a little, and when the vinegar is near boiling, throw the walnuts into it and let them stand until nearly cold, closely covered. Put the walnuts in jars, sprinkle a little mustard-seed over the top of them and cover with the vinegar. They will soon be fit for use, but age im- proves them. English walnuts or butternuts are the best kinds for thb purpose. * Pickled Walnuts
Cook this with the app: pantry check, scaling, and the assistant.