To Pickle Walnuts

• Walnuts, 100
• in brine made with 12 oz.
• salt to 2

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