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Walnuts No 4

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







Take a hundred walnuts, at the beginning of July, before they are

shelled; just scald them, that the skin may rub off, then put them into

salt and water, for nine or ten days; shift them every day, and keep

them covered from the air: dry them; make your pickle of two quarts of

white wine vinegar, long pepper, black pepper, and ginger, of each half

an ounce; beat the spice; add a large spoonful of mustard-seed; strew

this between every layer of nuts. Pour liquor, boiling hot, upon them,

three or four times, or more, if required. Be sure to keep them tied

down close.











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