To Pickle Walnuts

3 minutes.


  • Walnuts, 100
  • in brine made with 12 oz.
  • salt to 2 quarts
  • water, and, changed twice or more, 9 or 12 days.
  • Vinegar, full ½ gallon
  • salt, 1 teaspoonful
  • whole black pepper, 2 oz.
  • ginger, 3 oz.
  • mace, 1 drachm
  • cloves, ½ to ½ oz.
  • small onions, 4 to 6
  • mustard-seed, 4 oz.:


The walnuts for this pickle must be gathered while a pin can pierce them easily, for when once the shell can be felt, they have ceased to be in a proper state for it. Make sufficient brine to cover them well, with six ounces of salt to the quart of water; take off the scum, which will rise to the surface as the salt dissolves, throw is the walnuts, and stir them night and morning; change the brine every three days, and if they are wanted for immediate eating, leave them in it for twelve days; otherwise, drain them from it in nine, spread them on dishes, and let them remain exposed to the air until they become black: this will be in twelve hours, or less. Make a pickle for them with something more than half a gallon of vinegar to the hundred, a teaspoonful of salt, two ounces or black pepper, three of bruised ginger, a drachm of mace, and from a quarter to half an ounce of cloves (of which some may be stuck into three or four small onions), and four ounces of mustard-seed. Boil the whole of these together for about five minutes; have the walnuts ready in a stone jar or jars, and pour it on them as it is taken from the fire. When the pickle is quite cold, cover the jar securely, and store it in a dry place. Keep the walnuts always well covered with vinegar, and boil that which is added to them.