Walnuts, Pickled

Ingredients

• A gallon of vinegar
• 1 oz. each of ginger-root
• 1 oz. each of allspice
• 1 oz. each of mace
• 1 oz. each of whole cloves
• 2 ozs. of peppercorns

Method

1. 1

   Pierce walnuts and soak in brine for nine days, changing daily.

2. 2

   Dry until black.

3. 3

   Pour boiling vinegar mixture over walnuts, cover, and let stand for six weeks.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 276. The excerpt below is the record exactly as published.

1 oz. each of allspice, cloves, ground pepper, and ground ginger. Slice the tomatoes and on- ions, add half a pint of salt, let stand twenty-four hours, drain well, put in a preserving - kettle in layers al- ternate with the mixed spices, and boil slowly until clear. Tom Thumb Pickle. — Cover with strong brine for twenty-four hours one 247 Walnuts, Pickled PICKLES, ETC Yellow Pickle thousand small cucumbers, then wash with cold water, and let them dry. Mix thoroughly 4 lbs. of brown sugar, I lb. of white mustard - seed, 2 ozs. of cloves (whole), 2 ozs. of allspice (whole), I oz. of cinnamon, 1 oz. of white ginger-root, 2 ozs. of black pep- per (whole), a half-pint of horseradish, cut fine, a half-pint of small red pep- pers, four or five dozen very small, white onions, three dozen cloves of garlic. Put the cucumbers into a very large stone jar, alternating a layer of cucumbers and a layer of the above mixture. Cover the whole with good, cold, cider vinegar. A plate with a weight should be set on them. Walnuts, Pickled. — Take the wal- nuts when they are well filled out, but tender. Pierce each one with a strong needle three or four times and lay them in a brine which completely dissolves its salt, changing it for fresh every day for nine days; then spread the nuts in the air till they become black. Put them in crocks and pour over them this mixture, boiling hot : A gallon of vinegar, 1 oz. each of ginger-root, allspice, mace, and whole cloves, and add 2 ozs. of peppercorns

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