To pickle WALNUTS green.
TAKE the large double or French walnuts, before the shells are hard, wrap them singly in vine leaves, put a few vine leaves in the bottom of your jar, fill it near full with your walnuts, take care that they do not touch one another, put a good many leaves over them, then fill your jar with good allegar, cover them close, that the air cannot get in, let them stand for three weeks, then pour the allegar from them, put fresh leaves in the bottom of another jar, take out your walnuts, and wrap them separately in fresh leaves as quick as possibly you can, put them into your jar with a good many leaves over them, then then fill it with white wine vinegar, let them stand three weeks, pour off your vinegar, and wrap them as before with fresh leaves at the bottom and top of your jar, take fresh white wine vinegar, put salt in it till it will bear an egg, add to it mace, cloves, nutmeg, and garlick if you choose it, boil it about eight minutes then pour it on your walnuts, tie them close with paper and a bladder, and set them by for use. Be sure to keep them always covered; when you take any out for use, what is left must not be put in again, but have ready a fresh jar, with boiled vinegar and salt, to put them in.