Pickled Walnuts

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 30 min Total: 30 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
Instructions (6)
  1. Procure the walnuts at the time you can run a pin through them, slightly bruise, and put them into a jar with the salt and vinegar.
  2. Let them stand 8 days, stirring every day.
  3. Drain the liquor from them, and boil it, with the above ingredients, for about 1/2 hour.
  4. It may be strained or not, as preferred.
  5. If required, a little more vinegar or wine can be added, according to taste.
  6. When bottled well, seal the corks.
Original Text
I. 535. INGREDIENTS.—100 walnuts, 1 handful of salt, 1 quart of vinegar, 1/4 oz. of mace, 1/4 oz. of nutmeg, 1/4 oz. of cloves, 1/4 oz. of ginger, 1/4 oz. of whole black pepper, a small piece of horseradish, 20 shalots, 1/4 lb. of anchovies, 1 pint of port wine. Mode.—Procure the walnuts at the time you can run a pin through them, slightly bruise, and put them into a jar with the salt and vinegar, let them stand 8 days, stirring every day; then drain the liquor from them, and boil it, with the above ingredients, for about 1/2 hour. It may be strained or not, as preferred, and, if required, a little more vinegar or wine can be added, according to taste. When bottled well, seal the corks. Time.—1/2 hour. Seasonable.—Make this from the beginning to the middle of July, when walnuts are in perfection for pickling purposes.
Notes
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