Walnuts No 4 Recipe
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.
Vote