Walnut Pickle
From Virginia Cookery-book, 1884
Serves 6
This pickle keeps well and is popular with fish.
Presented as published in 1884. 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
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 123. The excerpt below is the record exactly as published.
White walnuts are the best for this pickle, but English walnuts are very nice, and the common black walnut will do. Gather the nuts early in June, while the outer rind may be easily penetrated with a pin. Put them in a jar, and cover them well with boiling salt and water
Cook this with the app: pantry check, scaling, and the assistant.