Pickled Walnuts
- 50 walnuts
- Vinegar
- Black pepper
- Allspice
- Ginger, bruised
- Salt
- Water
To each pint of vinegar, allow 1 ounce black pepper, 1/2 ounce allspice and 1/2 ounce bruised ginger. Prick the walnuts with a fork. Put them in a brine made of 1 pound of salt to each quart of water. Let them remain in this for 9 days, changing the brine 3 times. Put in the sun until they turn black. Transfer into jars, allowing enough room to cover them with vinegar. Boil or scald vinegar and spices in the above proportions. Cover closely and keep dry. They can be used in 6 weeks.
Submitted by Oct 9, 2009
15 min 30 min 45 min
15 min 30 min 45 min