Walnut Pickles

Ingredients

• one hundred walnuts
• a pint and a half of salt
• a gallon of water
• one gallon of cider vinegar
• one pound of brown sugar
• half an ounce of whole cloves
• half an ounce of allspice
• half an ounce of peppercorns
• a dozen blades of mace

Method

1. 1

   Make a brine of salt and water, pour it over boiling hot, let them stand six days; then soak in clear water overnight, rub them off, air in the sun until black, then put in a stone jar.

2. 2

   Boil vinegar with sugar and spices, pour over walnuts hot; repeat after three days.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 46. The excerpt below is the record exactly as published.

WALNUT PICKLES. Gather the walnuts about the tenth or twentieth of June, when they are sufficiently tender to be pierced with a pin. Make a brine of a pint and a half of salt to a gallon of water; pour it over boiling hot, let them stand six days; then soak in clear water overnight, rub them off with a coarse cloth, put them on dishes to air in the sun until they become black, turning them over once; then put into a stone jar (the proportion is one hundred walnuts to a gallon of vinegar). Boil one gallon of cider vinegar about ten minutes, adding one pound of brown sugar, half an ounce each of whole cloves and allspice, half an ounce of pepper- corns, and a dozen blades of nit.ce. Pour over the walnuts hot; in three days draw off the vinegar; boil and pour over again hot. After three days, repeat the process. They will be ready to eat in a month, and will keep for years. Mrs. W. S. Mooees. GREEN TOMATO PICKLE. One peck of green tomatoes ground in a sausage-mill or chojoped very fine, four medium-sized heads of cabbage cut fine, half a dozen cucumbers cut up in small pieces, two green peppers and three onions, each chopped fine. Mix all well together, and sprinkle over them two heaping table- spoonfuls of salt. Put into a sack and let it drain overnight, then add lour ounces of white mustard-seed, half an ounce 96 The New Kentucky Home Cook Book. of celery-seed, one nutmeg grated, half a tea-spoonful of ground cloves, two tea-spoonfuls of ground cinnamon, and one pound of brown sugar. Add a sufficient quantity of best cider vinegar to cover well, and boil it ten minutes. aLrs. William McLaxahax. GREEN TOMATO PICKLE. Take one-half bushel of sliced tomatoes, twelve onions sliced, a few heads of garlic, twelve pods of green peppers cut in small pieces. Sprinkle with salt and let set all night, then drain well and add two ounces of allspice, two ouuces of race-ginger, one ounce of mace, one ounce of tumeric. Put into a kettle with layers of pickle and spices alternately and add two pounds of sugar and strong vinegar enough to cover well. Boil until tender. Mrs. J. S. Strode. PEACH PICKLE. Select large cling peaches that are ripe but not the least soft, wash and rub off the fuzz with a coarse cloth, put them in strong salt-water and let them stand two or three days, then soak in clear water overnight, wipe dry and put into a gallon jar, sprinkling through them one pound of sugar, half an ounce of cloves, half an ounce of cinnamon bark, pour over them enough of good cider vinegar to cover, invert a saucer over the top of the pickles, so as to keep them well under the vinegar. Mrs. W. S. M. YELLOW PICKLE. Take three dozen medium-sized cucumbers peeled and sliced lengthwise, three dozen onions sliced, one dozen small heads of cabbage cut into quarters. Put them into a basket with a clean cloth in the bottom ; put first the onions, then a layer of cucumbers and cabbage alternately ; sprinkle a little salt on each layer, hang up the basket for twenty-four hours, then wash off the salt and drain. Put into a jar, The New Kentucky Home Cook Book. 97 with two ounces of white mustard-seed, two ounces of black mustard-seed, two ounces of celery-seed, three ounces of ground cinnamon, one-half ounce of mace, one table-spoon- ful of ground cloves. Boil two gallons of vinegar with six pints of sugar and two ounces of tumeric, and pour it over the pickles. The vinegar must be drawn off, boiled, and poured over again for four mornings. Mrs. Laura C. Dimmit. YELLOW PICKLE. Take a table-spoonful of cloves, a tea-spoonful of mace, four ounces of white mustard-seed, one ounce of tumeric in a muslin bag, two pounds of sugar. Put all in one gallon of vinegar and set in the sun or by the fire ; stir it up every day, and rub the tumeric in the vinegar until the vegetables are ready to pickle. Take three large heads of cabbage, or more if small, cut them in quarters, one dozen and a half of cucumbers sliced lengthwise, add small young green beans, radish-pods, small white onions. Sprinkle one-half pint of salt over them, let stand twenty-four hours, then drain and put them in the sun ; when they are perfectly dry, wash the in clear vinegar. Put them in a jar, and boil the prepared vinegar and pour over. Miss Fanxie Brodrick. CABBAGE PICKLE. Shred very fine one large red cabbage, pack it down with a little salt sprinkled between each layer in a large stone jar. The jar should be three-quarters full of the cabbage. Put into a very thin muslin bag two table-spoonfuls of whole black pepper, two table-spoonfuls of cloves, two table-spoon- fuls of cinnamon broken very small but not powdered, and a dozen blades of mace

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