Pickled Walnuts
From The national course in home economics, 1917
Serves 8
Recipe by D. F. B.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 270. The excerpt below is the record exactly as published.
PICKLED WALNUTS. Gather while they are sufficiently green to put the head of a pin into them, wipe and put them in a cold brine of salt and water strong enough to hold an egg. Let them stand for six days; then change the brine and let them stand three more; then drain and pour over them a pickle of cider vinegar, with a good quantity of pepper, ginger, mustard seed and horse-radish
Cook this with the app: pantry check, scaling, and the assistant.