To Pickle Walnuts

Ingredients

• In pickling walnuts there must be great care taken to prick them
• soak them in salt and water
• the vinegar and spice should be placed upon them hot

Method

1. 1

   Prick walnuts to ensure no shell is present.

2. 2

   Soak in salt water for 5-6 days, stirring frequently.

3. 3

   Dry thoroughly.

4. 4

   Pour hot vinegar and spices over the walnuts, or allow to cool if not needed immediately.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 32. The excerpt below is the record exactly as published.

To Pickle Walnuts In pickling walnuts there must be great care 11 106 PLAIN COOKING taken to prick them with, a fork or skewer so as to ascertain that there be no shell ; as should there be, the walnut is unedible. Soak them in salt and water for five or six days, frequently stirring them with a wooden spoon ; then place them upon an old sieve or tray to dry. Be sure they are thoroughly dry, or else they will become mouldy. In the case of walnuts, the vinegar and spice should be placed upon them hot

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