Pickled Walnuts from New York Times Menu Cookbook by Craig Claiborne
The walnuts must be of almost maximum size, but they must be gathered before their shells have started to harden. If a nutpick or icepick can be pushed straight through the walnuts, husk and all, t...
Ingredients
- boiling cider vinegar
- 1 quart unripe white walnuts (butternuts)
- 1 dill sprig
- 1 teaspoon mixed pickling spice
- 3 walnut leaves
- ¼ teaspoon alum
- 1 teaspoon salt
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