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Walnut Pickle

The walnuts must be quite green and tender. First soak them in fresh water, then rub off with a coarse towel. The walnuts must be kept in brine a week, and then soaked in clear water for several hours. Boil them in vinegar a little while-this time put water in the vinegar; then put them in good strong vinegar, a portion of which must be boiled and poured over them four successive mornings. Season with cinnamon, mace, cloves, and add two pounds sugar to one gallon vinegar, or in proportion to quantity of pickle.--Mrs. C. C.

Walnut Pickle.

Gather the nuts about the 10th or 20th of June, when they are sufficiently tender to be pierced with a pin; pour boiling salt water on, and let them be covered with it nine days, changing it every third day. Put them on dishes to air, until they are black; then soak out the salt, and put them in weak vinegar for a day or two; put into the jar and pour on hot the following pickled vinegar: 7 ounces ginger. 7 ounces of garlic. 7 ounces of salt. 7 ounces of horseradish. 1/2 ounce red pepper. 1/2 ounce of orange peel. 1/2 ounce of mace. 1/2 ounce of cloves, all boiled in 1 gallon strong vinegar. 1 ounce black pepper also.--Mrs. J. H. F.

Walnut Pickle.

Put the walnuts in salt water for five or six weeks; then in fresh water for twenty-four hours; boil in weak vinegar and water until soft enough to run a straw through. Then rub them with a coarse towel; make a strong liquor of vinegar, horseradish, garlic, and mace; pour on, and leave them till ready for use, in two or three weeks.--Mrs. T.