To Pickle Walnuts from Modern Cookery for Private Families by Eliza Acton
The walnuts for this pickle must be gathered while a pin can pierce them easily, for when once the shell can be felt, they have ceased to be in a proper state for it. Make sufficient brine to cover...
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Cooking tools:
- Kitchen scale
- Measuring cup
- Saucepan
- Spoon
- Mixing bowl
Ingredients
- Vinegar, full ½ gallon
- salt, 1 teaspoonful
- whole black pepper, 2 oz.
- ginger, 3 oz.
- mace, 1 drachm
- cloves, ½ to ½ oz.
- small onions, 4 to 6
- mustard-seed, 4 oz.:
- Walnuts, 100
- in brine made with 12 oz.
- salt to 2 quarts
- water, and, changed twice or more, 9 or 12 days.
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