To pickle Walnuts Green

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (17)
For the walnuts
For brining
For the first pickling liquid
For re-pickling
For the second pickling liquid
For finishing
Instructions (20)
  1. Take the largest and clearest walnuts you can get, pare them as thin as you can.
  2. Have a tub of spring-water stand by you, and throw them in as you do them.
  3. Put into the water a pound of bay-salt, let them lie in that water twenty-four hours.
  4. Take them out of the water, then put them into a stone jar.
  5. Between every layer of walnuts, lay a layer of vine leaves at the bottom and top, and fill it up with cold vinegar.
  6. Let them stand all night, then pour the vinegar from them into a copper or bell-metal skillet.
  7. Add a pound of bay-salt to the vinegar, set it on the fire, let it boil, then pour it hot on your nuts.
  8. Tie them over with a woolen cloth, and let them stand a week.
  9. Pour that pickle away, rub your nuts clean with a piece of flannel, then put them again in your jar, with vine leaves as above.
  10. Boil fresh vinegar.
  11. To every gallon of vinegar, add a nutmeg sliced, some four large races of ginger, a quarter of an ounce of mace, the rind of cloves, a quarter of an ounce of whole black pepper, the like of ordignal pepper.
  12. Pour your vinegar boiling hot on your walnuts, and cover them with a woolen cloth.
  13. Let it stand three or four days, to do two or three times.
  14. When cold put in half a pint of mustard-seed, a large stick of horse-raddish sliced.
  15. Take a large onion, stick the cloves in, and lay in the middle of the pot.
  16. Tie them down close with a bladder and then with a leather.
  17. They will be fit to eat in a fortnight.
For keeping
  1. If you do them for keeping, don’t boil your vinegar, but then they will not be fit to eat under six months.
  2. And the next year you may boil the pickle this way.
  3. They will keep two or three years good and firm.
Original Text
To pickle Walnuts Green. TAKE the largeſt and cleareſt you can get, pare them as thin as you can, have a tub of ſpring-water ſtand by you, and throw them in as you do them. Put into the water a pound of bay-ſalt, let them lye in that water twenty-four hours, take them out of the water, then put them into a ſtone jar, and between every layer of walnuts, lay a layer of vine leaves at the bottom and top, and fill it up with cold vinegar. Let them ſtand all night, then pour the vinegar from them into a copper or bell- metal ſkillet, with a pound of bay-ſalt, ſet it on the fire, let it boil, then pour it hot on your nuts, tie them over with a woolen cloth, and let them ſtand a week, then pour that pickle away, rub your nuts clean with a piece of flannel, then put them again in your jar, with vine leaves as above, and boil freſh vinegar. Put into your pot to every gallon of vinegar, a nutmeg ſliced, ſome four large races of ginger, a quarter of an ounce of mace, the rind of cloves, a quarter of an ounce of whole black pepper, the like of ordignal pepper; then pour your vinegar boiling hot on your walnuts, and cover them with a woolen cloth. Let it ſtand three or four days, to do two or three times; when cold put in half a pint of muſtard-ſeed, a large ſtick of horſe-raddiſh ſliced, tie them down cloſe with a bladder and then with a leather. They will be fit to eat in a fortnight. Take a large onion, ſtick the cloves in, and lay in the middle of the pot. If you do them for keeping, don’t boil your vinegar, but then they will not be fit to eat under ſix months; and the next year you may boil the pickle this way. They will keep two or three years good and firm.
Notes
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