Pickled Walnuts
Origin: London, England
Source: Anonymous, 1846
Ingredients
- Walnuts
- Brine
- Vinegar
Instructions
- Soak the walnuts in brine for one week. Prick them all over with a fork or needle. Simmer them in the same brine until tender. Drain them on a sieve and leave them to turn black, which will happen as they rest in the air. Once blackened, place them in jars and pour boiling spiced vinegar over them.