To Pickle Walnuts

Ingredients

• Walnuts, 100
• 12 oz. salt
• 2 quarts water
• half a gallon of vinegar
• 1 teaspoonful of salt
• 2 oz.
• 3 oz.
• 1 drachm
• from a quarter to half an ounce of cloves
• 4 to 6 small onions
• 4 oz.

Method

1. 1

   Prepare brine with salt and water.

2. 2

   Soak walnuts, changing brine every three days.

3. 3

   Prepare pickle with vinegar and spices, boil, and pour over walnuts.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 467. The excerpt below is the record exactly as published.

TO PICKLE WALNUTS. The walnuts for this pickle must be gathered while a pin caiv pierce them easily , for w hen once the shell can be felt, they have eeased to be in a proper state for it. Make sufficient brine to cover them well, with six ounces of salt to the quart of water ; take off the scum, which will rise to the surface as the salt dissolves, throw in the walnuts, and stir them night and morning ; change the brine every three days, and if they are wanted for immediate eating, leave them in it for twelve days ; otherwise, drain them from it in nine, spread them on dishes, and let them remain exposed to the air untii they become black : this will be in twelve hours, or less. Make a pickle for them with something more than half a gallon of vinegar to the hundred, a teaspoonful of salt, tw o ounces of black pepper, three of bruised ginger, a drachm of mace, and from a quarter to half an ounce of cloves (of which some may be stuck into three or four small onions), and four ounces of mustard-seed. Boil the whole 0: these together for about five miputes ; have the walnuts ready in a GHAP. XXV.]' PICKLES* 537 stone jar or jars, and pour it on them as it is taken from the fire. When the pickle is quite cold, cover the jar securely, and store it in a dry place. Keep the walnuts always well covered with vinegar, and boil that which is added to them. Walnuts, 100; in brine made with 12 oz. salt to 2 quarts water, ind changed twice or more, 9 or 12 days. Vinegar, full £ gallon; salt, 1 teaspoonful ; whole black pepper, 2 oz. ; ginger, 3 oz. ; mace, 1 drachm; cloves, { to \ oz. ; small onions, 4 to 6; mustard-seed, 4 oz.

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