RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Appetizer RecipesPickles & Preserves 2 >  Pickled Walnuts (1904)



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes in all 50 States, Online and Worldwide



The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)


After scraping walnuts, let them stand in salt water for 2 or 3 weeks.

Scald twice quickly, so as not to soften them, and rub dry and put in jars.

Pour boiling vinegar over them and let them stand 2 weeks longer.

Then boil in very strong vinegar to every hundred walnuts 3 ounces each of mace, allspice, cloves, pepper, ginger, garlic, horseradish, and pour over walnuts and seal tightly.

The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages

Free Food Magazine Subscriptions