Pickled Walnuts Recipe

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Instructions

Scald the walnuts, which must be used for pickling before they have a hard shell.
This scalding will enable you easily to rub off the skin.
Put them into a brine of salt and water strong enough to float an egg.
Let them stand three days, then shift them into fresh brine, and let them soak three days longer.
Now shift them once more into fresh brine, and let them soak four days.
They are then fit for the jar.
Have ready prepared equal parts of black pepper, Jamaica pepper, allspice, and ginger; a quarter of a pint of cloves, the same quantity of mace, and a pint and a half of white mustard-seed.
Beat these ingredients together in a mortar, but do not pound them fine.
Put the walnuts into the jar by layers, and over each layer strew some of the mixed seasoning.
Then have ready some vinegar boiled with sliced horseradish and ginger, and cover the walnuts with it.
When quite cold, cork and bladder the jar.
This pickle is much improved by the addition of a little garlic and tarragon boiled with the vinegar.