Pickled Walnuts

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 10 min Total: 10 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

100 walnuts ↝ Nuts, walnuts, English, halves, raw [Nut and Seed Products]
salt and water ↝ Salt, table, iodized [Spices and Herbs]
salt and water ↝ Water, tap [Tap water]

for pickle

To each quart of vinegar allow 2 oz. of whole black pepper, 1 oz. of allspice, 1 oz. of bruised ginger. ↝ Vinegar [Mustard and other condiments]
To each quart of vinegar allow 2 oz. of whole black pepper, 1 oz. of allspice, 1 oz. of bruised ginger. ↝ Spices, pepper, black [Spices and Herbs]
To each quart of vinegar allow 2 oz. of whole black pepper, 1 oz. of allspice, 1 oz. of bruised ginger. ↝ Spices, allspice, ground [Spices and Herbs]
To each quart of vinegar allow 2 oz. of whole black pepper, 1 oz. of allspice, 1 oz. of bruised ginger. ↝ Ginger root, raw [Vegetables and Vegetable Products]

for brine

4 lbs. of salt to each gallon of water ↝ Salt, table, iodized [Spices and Herbs]
4 lbs. of salt to each gallon of water ↝ Water, tap [Tap water]

optional

a few shalots may be added to the vinegar

Instructions (8)

Procure the walnuts while young; be careful they are not woody, and prick them well with a fork.
Prepare a strong brine of salt and water (4 lbs. of salt to each gallon of water), into which put the walnuts, letting them remain 9 days, and changing the brine every third day.
Drain them off, put them on a dish, place it in the sun until they become perfectly black, which will be in 2 or 3 days.
Have ready dry jars, into which place the walnuts, and do not quite fill the jars.
Boil sufficient vinegar to cover them, for 10 minutes, with spices in the above proportion.
Pour the hot vinegar mixture over the walnuts, which must be quite covered with the pickle.
Tie down with bladder, and keep in a dry place.
If liked, add a few shalots to the vinegar and boil with it.

Original Text

PICKLED WALNUTS (Very Good).

534. INGREDIENTS.—100 walnuts, salt and water. To each quart of vinegar allow 2 oz. of whole black pepper, 1 oz. of allspice, 1 oz. of bruised ginger.

Mode.—Procure the walnuts while young; be careful they are not woody, and prick them well with a fork; prepare a strong brine of salt and water (4 lbs. of salt to each gallon of water), into which put the walnuts, letting them remain 9 days, and changing the brine every third day; drain them off, put them on a dish, place it in the sun until they become perfectly black, which will be in 2 or 3 days; have ready dry jars, into which place the walnuts, and do not quite fill the jars. Boil sufficient vinegar to cover them, for 10 minutes, with spices in the above proportion, and pour it hot over the walnuts, which must be quite covered with the pickle; tie down with bladder, and keep in a dry place. They will be fit for use in a month, and will keep good 2 or 3 years.

Time.—10 minutes.

Seasonable.—Make this from the beginning to the middle of July, before the walnuts harden.

Note.—When liked, a few shalots may be added to the vinegar, and boiled with it.

WALNUT KETCHUP.

Notes

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