To pickle WALNUTS

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Time
Cook: 5 min Total: 5 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
For pickling walnuts
Instructions (10)
  1. Pare the largest French walnuts until you can see the white appear, being careful not to cut too deep, as this will make them full of holes.
  2. Put the pared walnuts into salt and water as you pare them to prevent them from turning black.
  3. Once all walnuts are pared, bring a well-tinned saucepan full of boiling water with a little salt to a boil.
  4. Add the pared walnuts to the boiling water and boil them very quickly for five minutes.
  5. Remove the walnuts from the boiling water and spread them between two clean cloths to cool.
  6. When the walnuts are cold, put them into wide-mouthed bottles.
  7. Fill the bottles with distilled vinegar.
  8. Add one or two blades of mace and one large tea spoonful of eating oil to each bottle.
  9. Cork the bottles well the next day.
  10. Store the pickled walnuts in a dry place.
Original Text
To pickle WALNUTS. Good one TAKE the largest French walnuts, pare them till you can see the white appear, but take great care you do not cut it too deep, it will make them full of holes, put them into salt and water as you pare them, or they will turn black, when you have pared them all, have ready a saucepan well tinned, full of boiling water, with a little salt, then put in your walnuts, and let them boil five minutes very quick, then take them out, and spread them betwixt two clean cloths, when they are cold put them into wide mouthed bottles, and fill them up with distilled vinegar, and put a blade or two of mace, and a large tea spoonful of eating oil into every bottle; the next day cork them well, and keep them in a dry place.
Notes
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