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 Appetizers > Preserves, Pickles, etc. > Pickled Walnuts (1904) >

PICKLED WALNUTS

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


PICKLED WALNUTS

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'
http://digital.lib.msu.edu/projects/cookbooks/

 

 

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