To pickle Walnuts Black

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
Walnuts preparation
Pickling brine
For preserving remaining walnuts
Alternative method with rap vinegar
Alternative method with sugar vinegar
Instructions (26)
  1. Take large full-grown walnuts before they are hard.
  2. Lay them in salt and water for two days.
  3. Shift them into fresh water and let them lie for two days longer.
  4. Shift them again and let them lie for three days.
  5. Take them out of the water and put them into your pickling-pot.
  6. When the pot is half full, put in a large onion stuck with cloves.
  7. To a hundred walnuts, add half a pint of mustard-seed, a quarter of an ounce of mace, half an ounce of black pepper, half an ounce of all-spice, six bay-leaves, and a stick of horse-raddish.
  8. Fill your pot and pour boiling vinegar over them.
  9. Cover them with a plate.
  10. When they are cold, tie them down with a bladder and leather.
  11. They will be fit to eat in two or three months.
  12. The next year, if any remains, boil up your vinegar again and skim it.
  13. When cold, pour it over your walnuts.
  14. If you pickle a great many walnuts and eat them fast, make your pickle for a hundred or two.
  15. Keep the rest in a strong brine of salt and water boiled till it will bear an egg.
  16. As your pot empties, fill them up with those in the salt and water.
  17. Take care they are covered with pickle.
Alternative method with rap vinegar
  1. Put your nuts in the pot you intend to pickle them in.
  2. Throw in a good handful of salt.
  3. Fill the pot with rap vinegar.
  4. Cover it close and let them stand a fortnight.
  5. Then pour them out of the pot, wipe it clean.
  6. Just rub the nuts with a coarse cloth.
  7. Then put them in the jar with the pickle as above.
Alternative method with sugar vinegar
  1. If you have the best sugar vinegar of your own making, you need not boil it the first year, but pour it on cold.
  2. The next year, if any remains, boil it up again, skim it, put fresh spices to it, and it will do again.
Original Text
To pickle Walnuts Black. YOU muſt take large full-grown nuts, at their full growth, be- fore they are hard, lay them in ſalt and water; let them lye two days, then ſhift them into freſh water; let them lye two days longer, then ſhift them again, and let them lye three days, then take them out of the water, and put them into your pickling-pot. When the pot is half full, put in a large onion ſtuck with cloves. To a hundred of walnuts, put in half a pint of muſtard-ſeed, a quarter of an ounce of mace, half an ounce of black pepper, half an ounce of all-ſpice, ſix bay-leaves, and a ſtick of horſe- raddiſh; then fill your pot, and pour boiling vinegar over them. Cover them with a plate, and when they are cold tie them down with a bladder and leather, and they will be fit to eat in two or three months. The next year, if any remains, boil up your vinegar again, and ſkim it; when cold, pour it over your wal- nuts. This is by much the beſt pickle for uſe; therefore you may add more vinegar to it, what quantity you pleaſe. If you pickle a great many walnuts, and eat them faſt, make your pickle for a hundred or two, the reſt keep in a ſtrong brine of ſalt and water boiled till it will bear an egg, and as your pot empties, fill them up with thoſe in the ſalt and water. Take care they are covered with pickle. In the ſame manner you may do a ſmaller quantity; but if you can get rap vinegar, uſe that inſtead of ſalt and water. Do them thus; put your nuts in the pot you intend to pickle them in, throw in a good handful of ſalt, and fill the pot with rap vine- gar. Cover it cloſe, and let them ſtand a fortnight; then pour them out of the pot, wipe it clean, and juſt rub the nuts with a coarſe cloth, and then put them in the jar with the pickle as above. If you have the beſt ſugar vinegar of your own making, you need not boil it the firſt year, but pour it on cold; and the next year, if any remains, boil it up again, ſkim it, put freſh ſpices to it, and it will do again.
Notes
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