Home › Pickles and Catsups › Pickled Walnuts

Pickled Walnuts

For walnut pickle, the walnuts should be gathered early in July. They should be so soft that a pin can be run through them. Lay them in salt and water for ten days, changing the water two or three times during this period. Rub off the outside with a coarse cloth and procceed to finish the pickle. For one hundred walnuts, make a pickle of two quarts of vinegar, one ounce of ground pepper, one ounce of ginger, and one-half ounce of mace, cloves, nutmeg and mustard seed. Put these spices in a bag, lay in the vinegar, and boil all together for a few minutes, then set the pickle away for use. If the vinegar is not very strong, add fresh vinegar to the last scalding of the pickle.