Pickled Walnuts
From The "Queen" cookery books: Pickles and Preserves, 1902
Ensure walnuts are always covered with vinegar.
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 The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 53. The excerpt below is the record exactly as published.
The nuts should be gathered when they can be pierced with a pin easily, for if the shell can be felt at all they are too ripe for pickling. Make enough brine to cover them thoroughly, using 6oz. of salt to the quart of water, carefully removing all the scum that will rise as the salt dis- solves, before laying in the nuts, and stir them night and morning. Change the brine every three days, then on the ninth day strain off the walnuts and leave them on dishes exposed to the air till they turn quite black, which they should do in twelve hours at 108 PICKLES AND PRESERVES. the outside. Boil together half a gallon of vinegar for every hundred walnuts, with a tea-spoonful of salt, 2oz. black pepper, 3oz. bruised ginger, a drachm of mace, and from £ to -|oz. of cloves stuck in two or three small onions, and 4oz. mustard seed
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