Pickled English Walnuts
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- English walnuts
- salt
- water
- whole pepper
- cloves
- garlic
- mustard seed
- horse-radish
- vinegar
Instructions
- Gather the walnuts when the nut is so young that you can run a pin into it easily.
- Pour boiling salt and water on, and let them be covered with it nine days, changing it every third day.
- Take them out and put them on dishes in the air for a few minutes, taking care to turn them over; this will make them black much sooner.
- Put them in a pot and strew over some whole pepper, cloves, a little garlic, mustard seed, and horse-radish scraped and dried.
- Cover them with strong cold vinegar.