Walnut Ketchup

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 80 green walnuts
  • 3 pints/1.5 litres vinegar
  • 8 oz/225g chopped onions
  • 6 oz/150g salt
  • ½ oz/15g peppercorns
  • ½ oz allspice berries
  • 12 cloves
  • 6 blades mace


Pick the walnuts before the shells have formed inside the green casing. Split them and crush them in a large bowl, or mince coarsely. Put all the other ingredients into a saucepan and bring to boiling point. Pour over the nuts. Cover and leave in a cold place for 14 days, stirring once or twice each day. Strain the liquid through a jelly bag for 2-3 hours. Put the liquid into a pan, bring to the boil, and simmer for 1 hour. Put into hot bottles, seal and sterilize for 30 minutes in a water bath.

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