Take the largest and clearest you can get, pare them as thin as you can, have a Tub of Spring-water stand by you, and throw them in as you do them. Put into the Water a Pound of Bay-salt, let them lye in that Water twenty-four Hours, then take them out of the Water, and put them into a Stone-jar, and between every Layer of Wallnuts, lay a Layer of Vine-leaves, and at Bottom and Top, and fill it up with cold Vinegar. Let them stand all Night, then pour that Vinegar from them into a Copyer or Bell-mettle Skillet, with a Pound of Bay-salt, set it on the Fire, let it boil, and pour it hot on your Nuts, tye them over with a Woollen Cloth, and let them stand a Week; then pour that Pickle away, and rub your Nuts clean with a Piece of Flannel, and put them again in your Jar, with Vine-leaves as above, and boil fresh Vinegar. Put into your Pot to every Gallon of Vinegar, slice a Nutmeg, cut four large Races of Ginger, a quarter of an Ounce of Mace, a quarter of an Ounce of Cloves, a quarter of an Ounce of whole black Pepper, the like of Ordingal Pepper; then pour your Vinegar boiling-hot on your Wallnuts, and cover them with a Woollen Cloth. Let it stand three or four Days; so do two or three times, when cold, put in Half a Pint of Mustard-seed, a large Stick of Horse-reddish sliced, tye them down close with a Bladder, and then with a Leather, they will be fit to eat in a Fortnight. Take a large Onion, and stick the Cloves in, and lay in the Middle of the Pot.