Pickled Walnuts
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
Presented as published in 1913. 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
No method was recorded for this recipe.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 83. The excerpt below is the record exactly as published.
Pickled Walnuts. Run a long needle through very soft young walnuts; cover with a very strong brine. Leave a week, changing brine every day. Then wash walnuts, cover with vinegar, boil 10 minutes.
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