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Walnut Pickles

Put a quantity of the green rinds or outer shells of ripe walnuts into a tub that has a tap, sprinkle them with water and prop the tub up on the side opposite to the tap. Place a vessel under the tap to receive the liquor which will soon begin to drip from it. When a sufficient quantity has passed through add to one gallon of it a stick of horseradish, a bunch of sweet herbs, a couple of bay leaves, a good-sized onion, one-fourth of an ounce each of bruised ginger, allspice and black pepper and two heaping tablespoonfuls of salt. Put it over the fire and let it simmer for twenty minutes; strain and allow it to stand until cold. Then stir it up and put it into bottles, placing an equal quantity of the spices that were boiled in it into each bottle and corking them well.