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Pickled Butternuts and Walnuts

  • 100 butternuts and walnuts
  • Brine
  • 1 ounce black pepper
  • 1 ounce ginger root
  • 1/2 ounce cloves
  • 1/2 ounce mace
  • 1/2 ounce nutmeg
  • 2 large spoonfuls mustard seed
  • 1 gallon cider vinegar
These nuts are in the best state for pickling when the outside shell can be penetrated by the head of pin.

Scald the nuts and rub off the outside skin. Put in strong brine for 6 days, changing the water every other day, keeping it closely covered from the air. Drain and wipe them, piercing each nut through in several places with a large pin.

Pound all the spices to powder and mix them well together, adding the mustard seed.

Put the nuts into jars, strewing the powdered seasoning between every layer of nuts.

Boil the cider vinegar for 5 minutes and pour it hot to the point of boiling on the nuts.

Secure the jars tightly with corks. This can be used in a fortnight.
Submitted by Tess M Jul 3, 2009
15 min 30 min 45 min
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