Walnut Pickle

Ingredients

• two hundred green walnuts
• ten days in strong brine
• 1 unit of black pepper
• 1 unit of green ginger
• 0.5 a unit of allspice
• 2 cloves of garlic
• 44 units vinegar

Method

1. 1

   Prick the walnuts well with a fork, steep for ten days in strong brine, which should be changed at least three times.

2. 2

   Drain, and set in the sun for one or two days, until the walnuts turn black.

3. 3

   Bottle and pour over vinegar in which 1 unit of black pepper and green ginger, 0.5 a unit of allspice, and 2 cloves of garlic have been boiled for ten minutes, with 44 units vinegar.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 242. The excerpt below is the record exactly as published.

Walnut Pickle.— Prick two hundred green walnuts well with a fork, and steep for ten days in strong brine, which should be changed at least three times. Drain, and set in the sun for one or two days, until the walnuts turn hlack. Bottle and pour over vine- gar in which 1 unit of black pepper and green ginger, ^ a unit of allspice, and 2 cloves of garlic have been boiled for ten minutes, with 44 units vinegar

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