To pickle WALNUTS black

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
For pickling walnuts
Instructions (9)
  1. Gather your walnuts when the sun is hot upon them, and before the shell is hard, which you may know by running a pin into them.
  2. Put them in a strong salt and water for nine days, and stir them twice a day, and change the salt and water every three days.
  3. Put them in a hair sieve, and let them stand in the air till they turn black.
  4. Put them into strong stone jars, and pour boiling allegar over them, cover them up, and let them stand till they are cold.
  5. Boil the allegar three times more, and let it stand till it is cold betwixt every time.
  6. Tie them down with paper and a bladder over them, and let them stand two months.
  7. Take them out of the allegar, and make a pickle for them.
  8. To every two quarts of allegar put half an ounce of mace, the same of cloves, one ounce of black pepper, the same of Jamaica pepper, ginger, and long pepper, and two ounces of common salt.
  9. Boil it ten minutes, and pour it hot upon your walnuts, and tie them down with a bladder and paper over it.
Original Text
To pickle WALNUTS black. GATHER your walnuts when the sun is hot upon them, and before the shell is hard, which you may know by running a pin into them, then put them in a strong salt and water for nine days, and stir them twice a day, and change the salt and water every three days, then put them in a hair sieve, and let them stand in the air till they turn black; then put then into strong stone jars, and pour boiling allegar over them, cover them up, and let them stand till they are cold, then boil the allegar three times more, and let it stand till it is cold betwixt every time; tie them down with paper and a bladder over them, and let them stand two months, then take them out of the allegar, and make a pickle for them; to every two quarts of allegar put half an ounce of mace, the same of cloves, one ounce of black pepper, the same of Jamaica pepper, ginger, and long pepper, and two ounces of common salt, boil it ten minutes, and pour it hot upon your walnuts, and tie them down with a bladder and paper over it.
Notes
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