Walnut Pickle

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Pick the walnuts about the Fourth of July. They should be so soft that a pin can be run through them. Lay them in salt and water ten days, change the water two or three times during the ten days. Rub off the outside with a coarse cloth and proceed to finish the pickle. For one hundred nuts, make a pickle of two quarts of vinegar, one ounce of ground pepper, same of ginger, half an ounce of mace, cloves, nutmegs and mustard seed. Put these spices in a bag, lay it in the vinegar and boil all together a few minutes; then set the pickle away for use. If the vinegar is not very strong, add fresh vinegar to the last scalding of the pickles.