Pickled English Walnuts
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- English walnuts
- salt
- water
- whole pepper
- cloves
- a little garlic
- mustard seed
- horse-radish
- vinegar
Instructions
- Gather the walnuts when they are young enough that a pin can be easily run into them. Pour boiling salt and water over them and let them be covered for nine days, changing the brine every third day.
- Remove the walnuts and spread them on dishes in the air for a few minutes, turning them over. This will make them black much sooner.
- Put the blackened walnuts in a pot and strew over them whole pepper, cloves, a little garlic, mustard seed, and scraped and dried horse-radish. Cover them completely with strong cold vinegar.