Pickled Walnuts
From The Rural cook book, 1907
Serves 20
Presented as published in 1907. 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 Rural cook book (1907), page 133. The excerpt below is the record exactly as published.
Pickled Walnuts. — The walnuts must be gathered while young and green, and be laid tn strong brine. Leave them in this for a week, changing it every other day. Take them out, dry them between two cloths and pierce each with a large needle. Throw them into cold water and leave them several hours before packing them in small jars and pouring over them scalding hot seasoned vinegar, prepared in the following proportions : Four quarts of vinegar, one cupful of sugar, three dozen cloves, three dozen black peppers, 18 whole allspice and 13 ' blades of mac
Cook this with the app: pantry check, scaling, and the assistant.