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Walnuts Black No 1

(Pickles.) - (The Lady's Own Cookery Book)

Take large full grown walnuts before they are hard; lay them in salt and

water for two days: then shift them into fresh water, and let them lie

two days longer; change them again, and let them lie two days longer;

take them out, and put them in your pickle pot; when the pot is half

full, put in some shalots, and a head of garlic. To a hundred of walnuts

add half an ounce of allspice, half an ounce of black pepper, six

bay-leaves, and a stick of horseradish. Then fill your pots, and pour

boiling vinegar over them; cover them with a plate, and when cold tie

them down.

Before you put the nuts into salt and water, prick them well with a pin.

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