To Pickle Walnuts

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

Brine for initial pickling

six ounces of salt to the quart of water ↝ Salt, table, iodized [Spices and Herbs]
water ↝ Water, tap [Tap water]

Pickling liquid

something more than half a gallon of vinegar ↝ Vinegar [Mustard and other condiments]
a teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
two ounces of black pepper ↝ Spices, pepper, black [Spices and Herbs]
three of bruised ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
a drachm of mace ↝ Spices, mace, ground [Spices and Herbs]
from a quarter to half an ounce of cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
three or four small onions ↝ Onions, raw [Vegetables and Vegetable Products]
four ounces of mustard-seed ↝ Spices, mustard seed, ground [Spices and Herbs]

Main ingredient

The walnuts for this pickle must be gathered while a pin can pierce them easily ↝ Nuts, walnuts, English, halves, raw [Nut and Seed Products]
Walnuts, 100 ↝ Nuts, walnuts, English, halves, raw [Nut and Seed Products]

Instructions (13)

Gather walnuts while a pin can pierce them easily.
Make sufficient brine to cover them well, with six ounces of salt to the quart of water.
Take off the scum which will rise to the surface as the salt dissolves.
Throw in the walnuts, and stir them night and morning.
Change the brine every three days.
If wanted for immediate eating, leave them in brine for twelve days.
Otherwise, drain them from brine in nine days.
Spread them on dishes and let them remain exposed to the air until they become black (this will be in twelve hours, or less).
Make a pickle with something more than half a gallon of vinegar to the hundred, a teaspoonful of salt, two ounces of black pepper, three of bruised ginger, a drachm of mace, and from a quarter to half an ounce of cloves (of which some may be stuck into three or four small onions), and four ounces of mustard-seed.
Boil the whole of these together for about five minutes.
Have the walnuts ready in a stone jar or jars, and pour the boiling pickle on them as it is taken from the fire.
When the pickle is quite cold, cover the jar securely, and store it in a dry place.
Keep the walnuts always well covered with vinegar, and boil that which is added to them.

Original Text

TO PICKLE WALNUTS.

The walnuts for this pickle must be gathered while a pin can pierce them easily, for when once the shell can be felt, they have ceased to be in a proper state for it. Make sufficient brine to cover them well, with six ounces of salt to the quart of water; take off the scum, which will rise to the surface as the salt dissolves, throw in the walnuts, and stir them night and morning; change the brine every three days, and if they are wanted for immediate eating, leave them in it for twelve days; otherwise, drain them from it in nine, spread them on dishes, and let them remain exposed to the air until they become black: this will be in twelve hours, or less. Make a pickle for them with something more than half a gallon of vinegar to the hundred, a teaspoonful of salt, two ounces of black pepper, three of bruised ginger, a drachm of mace, and from a quarter to half an ounce of cloves (of which some may be stuck into three or four small onions), and four ounces of mustard-seed. Boil the whole of these together for about five minutes; have the walnuts ready in a 537stone jar or jars, and pour it on them as it is taken from the fire. When the pickle is quite cold, cover the jar securely, and store it in a dry place. Keep the walnuts always well covered with vinegar, and boil that which is added to them.

Walnuts, 100; in brine made with 12 oz. salt to 2 quarts water, and changed twice or more, 9 or 12 days. Vinegar, full 1/2 gallon; salt, 1 teaspoonful; whole black pepper, 2 oz.; ginger, 3 oz.; mace, 1 drachm; cloves, 1/4 to 1/2 oz.; small onions, 4 to 6; mustard-seed, 4 oz.: 5 minutes.

Notes

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