Pickled Walnuts

Ingredients

• Green walnuts
• Vinegar
• Spices
• Salt

Method

1. 1

   Gather the walnuts about the beginning of July, or before the shells begin to form.

2. 2

   Wipe them, prick them with a darning needle or fork to allow the flavouring to penetrate, and put them into a large crock or basin.

3. 3

   Make enough brine to cover them, allowing 0.5 lb. salt to each quart of boiling water.

4. 4

   When quite cold, pour this over the walnuts and leave them in it about a fortnight.

5. 5

   They ought to be stirred occasionally and the brine changed twice during this time.

6. 6

   Now drain the walnuts, spread them out in a single layer on dishes or trays, and leave them to dry in the sun until they turn black.

7. 7

   Have ready some dry wide-necked bottles, three parts fill them with the walnuts, and fill up with vinegar prepared in the following manner.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 1014. The excerpt below is the record exactly as published.

Pickled Walnuts Green walnuts. Vinegar. Spices. Salt

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