Pickled Walnuts

Ingredients

• Gather the walnuts when the sun is on them and before the shell is hard
• To two quarts of vinegar allow
• half an ounce of mace
• half an ounce of bruised ginger
• half an ounce black pepper
• one ounce salt
• half an ounce cloves
• half an ounce mustard seed
• quarter ounce nutmeg
• half an ounce long peppers

Method

1. 1

   Gather walnuts before the shell hardens.

2. 2

   Soak in strong salt water for 9 days, stirring twice daily and changing water every 3 days.

3. 3

   Air dry until black, pierce with a needle, and place in jars.

4. 4

   Boil vinegar with spices for 10 minutes, cover nuts with it, and store securely.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 122. The excerpt below is the record exactly as published.

PICKLED WALNUTS. Gather the walnuts when the sun is on them and before the shell is hard, which may be known by running a needle into them. Put them into strong salt and water for nine days. Stir them twice a day, and change the water every three days. Then place them on a hair sieve and let them remain in the air until they turn black, which will be in about twelve hours. Pierce each nut through in several places with a needle and put into glass jars. Boil the vinegar with spices for ter^ minutes. Cover the nuts and divide the spices equally. When quite cold fruits, jellies, etc. 209 tie down securely and store in a dry place. To two quarts of vinegar allow half an ounce of mace, half an ounce of bruised ginger, half an ounce black pepper, one ounce salt, half an ounce cloves, half an ounce mustard seed, quarter ounce nut- meg, half an ounce long peppers

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