To pickle WALNUTS an Olive colour

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
For pickling walnuts
For catchup from used pickle liquid
Instructions (8)
  1. Gather your walnuts, and put them in a strong allegar, and tie them down with a bladder and a paper over it, to keep out the air, and let them stand twelve months.
  2. Then take them out of that allegar, and make a pickle for them of strong allegar.
  3. To every quart of allegar put half an ounce of Jamaica pepper, the same of long pepper, a quarter of an ounce of mace, the same of cloves, one head of garlick, and a little salt.
  4. Boil them all together five or six minutes, then pour it upon your walnuts.
  5. When it is cold, heat it again three times, then tie them down with a bladder, and paper over it.
  6. They will keep several years, without either turning colour or growing soft, if your allegar be good.
Catchup from used pickle liquid
  1. To every gallon of the used allegar, add a pound of anchovies, one ounce of cloves, the same of long and black pepper, one head of garlick, and half a pound of common salt.
  2. Boil it till it is half reduced away, and scum it very well, then bottle it for use, and it will keep a long time.
Original Text
To pickle WALNUTS an Olive colour. GATHER your walnuts, and put them in a strong allegar, and tie them down with a bladder and a paper over it, to keep out the air, and let them stand twelve months, then take them out of that allegar, and make a pickle for them of strong allegar, and to every quart put half an ounce of Jamaica pepper, the same of long pepper, a quarter of an ounce of mace, the same of cloves, one head of garlick, and a little salt, boil them all together five or fix minutes, then pour it upon your walnuts; when it is cold, heat it again three times, then tie them down with a bladder, and paper over it; they will keep several years, without either turning colour or growing soft, if your allegar be good. -N. B. You may make exceeding good catchup of the allegar that comes from the walnuts, by adding a pound of anchovies, one ounce of cloves, the same of long and black pepper, one head of garlick, and half a pound of common salt to every gallon of allegar; boil it till it is half reduced away, and scum it very well, then bottle it for use, and it will keep a long time.
Notes
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