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Pickled Walnuts

the.instructor's picture
Ingredients
  Vinegar 1⁄2 Gallon
  Black pepper 2 Tablespoon
  Ginger 2 Tablespoon
  Cloves 1 Tablespoon
  Nutmeg 1 Tablespoon
  Mustard 1 Tablespoon
  Mace 1 Tablespoon
Directions

Walnuts are usually right when the raspberries ripen.
You should be able to put a hatpin through with no trouble.
Soak 100 walnuts in a brine of 1 gallon water to 1 cup salt for 9 days, with fresh brine on the 3rd and 6th days.
Then drain and prick each walnut and stand in the sun until they turn black, turning often.
Boil Place the walnuts in jars and cover with the hot vinegar.
They will be ready in six weeks.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Nut
Interest: 
Everyday

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