Pickled Walnuts
- Walnuts
- Pickle
- Vinegar
- 1 gallon cider vinegar
- 1 ounce whole pepper
- 1 ounce cloves
- 1/2 ounce mace
- 1/2 ounce nutmeg
- Mustard seed
Take the walnuts about midsummer, when a pin will go through them easily. Make a pickle strong enough to bear an egg. Cover the walnuts with the pickle and tie over with thick paper very closely. Let them lie for a fortnight, changing the pickle twice in that time. Take them out and lay them in vinegar for a month. Be careful to exclude the air.
Add the whole pepper, cloves, mace and nutmeg to the cider vinegar. Bruise them a little. When the vinegar is near boiling, throw the walnuts in and let them stand until nearly cold, closely covered.
Put the walnuts in jars and sprinkle a little mustard seed over the top of them. Cover with the vinegar.
These will soon be fit for use but age improves them. English walnuts or butternuts are the best kinds for this purpose.
Add the whole pepper, cloves, mace and nutmeg to the cider vinegar. Bruise them a little. When the vinegar is near boiling, throw the walnuts in and let them stand until nearly cold, closely covered.
Put the walnuts in jars and sprinkle a little mustard seed over the top of them. Cover with the vinegar.
These will soon be fit for use but age improves them. English walnuts or butternuts are the best kinds for this purpose.
Submitted by Jul 27, 2010
15 min 30 min 45 min
15 min 30 min 45 min