Pickled White Walnuts

Ingredients

• Boil 1 gallon of vinegar
• 1 ounce of ginger root
• mace
• allspice
• 12 pepper corns

Method

1. 1

   Take walnuts that are well grown, pierce them several times with a large needle.

2. 2

   Make a strong brine and put in the walnuts.

3. 3

   Let them remain 10 days, but renew brine every day.

4. 4

   Then drain nuts and expose them to the air, till they turn black.

5. 5

   Put in jars.

6. 6

   Boil this for 15 minutes and pour over the walnuts.

7. 7

   Let them stand about 3 weeks before using.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 199. The excerpt below is the record exactly as published.

Pickled White Walnuts. Take walnuts that are well grown, pierce them several times with a large needle. Make a strong brine and put in the walnuts. Let them remain 10 days, but renew brine every day. Then drain nuts and expose them to the air, till they turn black. Put in jars. Boil 1 gallon of vinegar, 1 ounce of ginger root, mace, allspice, cloves and 12 pepper corns

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