To pickle Wallnuts White

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take the largest Nuts you can get, just before the Shell begins to turn, pare them very thin, till the White appears, throw them into Spring-water, with a Handful of Salt as you do them. Let them stand in that Water Six Hours, lay on them a thin Board to keep them under the Water; then set a Stew-pan on a Charcoal Fire, with clean Spring-water, take your Nuts out of the other Water, and put them into the Stew-pan. Let them simmer four or five Minutes, but not boil; have ready by you a Pan of Spring-water, with a Handful of white Salt in it, stir it with your Hand till the Salt is melted, then take your Nuts out of the Stew-pan with a wooden Ladle, and put them into the cold Water and Salt. Let them stand a quarter of an Hour, lay the Board on them as before; if they are not kept under the Liquor, they will turn black; then lay them on a Cloth, and cover them with another to dry; then carefully wipe them with a soft Cloth, and put them into your Jar, or Glass, with some Blades of Mace, and Nutmeg sliced thin; mix your Spice between your Nuts, and pour Distilled Vinegar over them. First let your Glass be full of Nuts, pour Mutton Fat over them, and tye a Bladder, and then a Leather.