Walnuts. No. 5.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (6)
  1. Put into a stone jar one hundred large double nuts.
  2. Bruise one ounce of Jamaica pepper, four ounces of black pepper, two ounces of ginger, one ounce of cloves, and a pint of mustard-seed.
  3. Boil the bruised spices with one or two heads of garlic and four handfuls of salt in sufficient vinegar to cover the nuts.
  4. When cold, pour the pickle over the nuts and let them stand for two days.
  5. Boil up the pickle again, pour it over the nuts, and tie them down close.
  6. Repeat the boiling and pouring process for three days.
Original Text
Walnuts. No. 5. Put into a stone jar one hundred large double nuts. Take one ounce of Jamaica and four ounces of black pepper, two of ginger, one of cloves, and a pint of mustard-seed; bruise these, and boil them, with a head or two of garlic and four handfuls of salt, in a sufficient quantity of vinegar to cover the nuts. When cold, put it to them, and let them stand two days. Then boil up the pickle, pour it over the nuts, and tie them down close. Repeat this process for three days.
Notes
—