Pickled Walnuts

Ingredients

• One hundred walnuts
• four pounds of salt
• each gallon of water
• two ounces of whole black pepper
• one ounce of allspice
• one ounce of braised ginger
• each quart of vinegar

Method

1. 1

   Procure the walnuts while young; be careful they are not woody, and prick them well with a fork.

2. 2

   Prepare a strong brine of salt and water (four pounds of salt to each gallon of water), into which put the walnuts, letting them remain nine days, and changing the brine every third day.

3. 3

   Drain them off, place in the sun until they become perfectly black, which will be in two or three days.

4. 4

   Have ready dry jars, into which place the walnuts, and do not quite fill the jars.

5. 5

   Boil sufficient vinegar to cover them, for ten minutes, with spices in the above proportion, and pour it hot over the walnuts, which must be quite covered with the pickle; tie down with bladder, and keep in a dry place.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 63. The excerpt below is the record exactly as published.

PICKLED WALNUTS (Very Good). One hundred walnuts, salt and water. To each quart of vinegar allow two ounces of whole black pepper, one ounce of allspice, one ounce of braised ginger. Procure the walnuts while young; be careful they are not woody, and prick them well with a fork; prepare a strong brine of salt and water (four pounds of salt to each gallon of Water

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