Pickled Walnuts

Ingredients

• walnuts
• six ounces of salt
• each quart of water
• a quarter of a pint of cloves
• the same quantity of mace
• a pint and a half of white mustard-seed
• two ounces of black pepper
• equal parts of Jamaica pepper
• allspice
• two ounces of whole ginger
• a tea-spoonful of salt
• half a gallon of vinegar

Method

1. 1

   Scald the walnuts and rub off the skin.

2. 2

   Soak in a strong brine for three days, then shift to fresh brine for three more days.

3. 3

   Prepare a mixture of spices, layer walnuts with seasoning in a jar, cover with boiled vinegar, and seal.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2238. The excerpt below is the record exactly as published.

pickled walnuts is usef lJ for flavouring the gi-avj' used for hashes of cold meat. It is also excellent when used as a pickle. Walnuts, Pickled. — Scald the walnuts, which must be used for pickling before they have a hard shell. This scalding will enable you easily to rub off the skin. Put them into a brine of salt and water strong enough, to float an egg. Let them stand three days, then shift them into fresh brine, and let tliom soak three days longer. Now shift them once more into fresh brine, and let them soak four days. They are then fit for the jar. Have ready prepared equal parts of black pepper, Jamaica pepper, allspice, and ginger ; a quarter of a pint of cloves, the same quantity of mace, and a pint and a half of white mustard-seed. Beat these ingredients together in a mortar, but do not pound them fine. Put the walnuts into the jar by layers, and over each layer strew some of the mixed seasoning. Then have ready some vinegar boiled with sliced horseradish and ginger, and cover the walnuts with it. \Vhen quite cold, cork and bladder the jar. This pickle is much improved by the addition of a little garlic and tarragon boiled with the vinegar. Walnuts, Pickled (to be made from the beginning to the middle of July).— Be very particular to gather the green walnuts when they are in a proper state for pickling — neither too soon nor too late. If they are too young, they will dissolve in the pickle ; if too old, they win resist the action of the vinegar. They ought to be taken before the shells have begun to form ; and the test of their fitness is that a large pin can, without difliculty, be pushed through them in every direction. If once the shoU can be felt they are no longer fit for pickling. Wipe the walnuts separately with a coarse cloth, put them into an earthen pan, and pour upon them a strong brine that will float a fresh egg. This brine may be made by boiling six ounces of salt with each quart of water. It should be skimmed carefully, and allowed to get cold before being put to the walnuts. Lay a thin board upon tlie walnuts to keep them under the brine. Turn them about ^^ith a wooden spoon every day, and let them remain WAL ( 1101 ) WAS for six days ; then drain them, and pour fresh brine upon them. Leave them from three to six days longer, drain in a colander, and put them in the sun in a single layer, on a large dish covered with coarse sackcloth. They will turn black in a few hours. Tui-n them over once or twice, handling them gently. Boil as much vinegar as will entirely cover the walnuts, with spices, in the proportion of two ounces of whole ginger bruised, two ounces of black pepper, four blades of mace, two ounces of mustard seed, eight cloves stuck into four shallots or small onions, and a tea-spoonful of salt, to half a gallon of vinegar

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