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Walnuts Green

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







Wipe and wrap them one by one in a vine-leaf: boil crab verjuice, and

pour it boiling hot over the walnuts, tying them down close for fourteen

days; then take them out of the leaves and liquor, wrap them in fresh

leaves, and put them in your pots. Over every layer of walnuts, strew

pepper, mace, cloves, a little ginger, mustard seed, and garlic. Make

the pickle of the best white wine vinegar, boiling in the pickle the

same sort of spices, with the addition of horseradish, and pour it

boiling hot upon the walnuts. Tie them close down; they will be ready to

eat in a month, and will keep for three or four years.











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