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Pickled Walnuts

  • Salt
  • Water
  • Walnuts
  • For the pickle:
  • Cider vinegar
  • Black pepper
  • Ginger
  • Salt
  • Allspice
  • Cayenne pepper
Make a brine of salt and water in the proportion of 1/4 lb of salt to a quart of water. Run a larding needle through the walnuts into two equal parts a dozen places. This allows the pickle to penetrate and they will be ready for use much sooner.

Let the walnuts stand in the brine for 1 week. Take them out and drain them.

Make a fresh brine of the same proportions. Put the walnuts in and set them on the stove. Let it simmer gently. When hot all through, lay them on a sieve to drain and let them stand in the air until they turn black. This will take a couple of days.

Put the walnuts in stone or glass jars. Fill them only 3 parts full of the walnuts, then fill them up with the pickle.

To make the pickle, add to each quart of cider vinegar 2 ounces of black pepper, 1 ounce of ginger, 1 ounce of salt, 1/2 ounce of allspice and 1/2 drachm of cayenne pepper. Set on the stove and bring to the boiling point. When done, pour hot to the point of boiling over the walnuts.

Cover the jars closely and tie down tightly. These will keep for years and improve with age.

Submitted by Tess M Jul 27, 2010
15 min 30 min 45 min
Recipe Rascal