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To Pickle Walnuts

After the walnuts have been in brine six weeks, scrape and wipe them with a coarse towel. Put them in plain vinegar, and let them remain for a week or two. Drain them well-place in a jar, and pour over them vinegar spiced and prepared as for yellow pickles, omitting the turmeric and lemons, and using black pepper instead of white.--Mrs. S. T.