English Walnuts
Gather them when nearly full grown, but not too hard; pour boiling salt
and water on them; let them be covered with it nine days, changing it
every third day; then take them out on dishes, and put them in the sun
to blacken, turning them over; then put them in a jar and strew over
them pepper, cloves, garlic, mustard seed and scraped horse-radish;
cover them with cold strong vinegar and tie them up.
Black Walnuts.
Gather the walnuts while you can run a pin through them; boil them in an
iron pot three hours, to soften the shell; put them in a tub of cold
water, hull and wash them, and put them in your jars; pour salt and
water over them, and change it every day for a week; at the end of that
time scald them in weak vinegar; let them stand in this three days, then
pour it off, and for half a bushel of hulled walnuts, have quarter of a
pound of cloves, a tea-cup of mustard seed, two spoonsful of black
pepper, a pint of scraped horse-radish, two pods of red pepper, some
sliced onions and garlic; put these in the jars with the walnuts, and
fill them up with strong cold vinegar.
Pickled walnuts will keep for six or seven years, and are as good at the
last as the first.
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