Pickled Walnuts
From Consult me, 1902
Serves 25
Good for several years if closely covered. Not fit to eat under six months.
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 520. The excerpt below is the record exactly as published.
brine of salt and water boiled, and strong enough to bear an egg, being quite cold first. Let them soak six days ; then change the brine, let them stand six more ; then drain, and pour over them in the jar a pickle of the best vinegar, with plenty of pepper, pimento, ginger, mace, cloves, mustard-seed, and horse rad- dish ; all boiled together, but cold. To every hundred of walnuts put six spoon- fuls of mustard-seed, and two or three heads of garlic or shalot
Cook this with the app: pantry check, scaling, and the assistant.