To Pickle Walnuts

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
For the brine
For the pickle
To every hundred of walnuts
Instructions (8)
  1. When the walnuts will bear a pin to go into them, put on them a brine of salt and water boiled, and strong enough to bear an egg, being quite cold first.
  2. The brine must be well skimmed while boiling.
  3. Let the walnuts soak in the brine for twelve days.
  4. Drain the walnuts.
  5. Pour over them in the jar a pickle made of the best white wine vinegar, with a good quantity of pepper, pimento, ginger, mace, cloves, mustardseed, and horseradish; all boiled together, but cold.
  6. To every hundred of walnuts, put six spoonfuls of mustardseed, and two or three heads of garlick, or shalot.
  7. Keep the jar close covered to preserve the walnuts for several years; air will soften them.
  8. They will not be fit to eat under six months.
Original Text
To Pickle Walnuts. When they will bear a pin to go into them, put on them a brine of salt and water boiled, and strong enough to bear an egg, being quite cold first. It must be well skimmed while boiling. Let them soak twelve days, then drain them, and pour over them in the jar a pickle of the best white wine vinegar, with a good quantity of pepper, pimento, ginger, mace, cloves, mustardseed, and horseradish; all boiled together, but cold. To every hundred of walnuts, put six spoonfuls of mustardseed, and two or three heads of garlick, or shalot; but the latter is least strong. Thus done, they will be good for several years, if kept close covered. The air will soften them. They will not be fit to eat under six months. The pickle will serve as good catsup, when the walnuts are used.
Notes
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