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Time: 1/2 hour.

Seasonable: -Make this from the beginning to the middle of July, when walnuts are in perfection for pickling purposes.

Ingredients
  1. 100 walnuts
  2. 1 handful of salt
  3. 1 quart of vinegar
  4. 1/4 oz. of mace
  5. 1/4 oz. of nutmeg
  6. 1/4 oz. of cloves
  7. 1/4 oz. of ginger
  8. 1/4 oz. of whole black pepper
  9. a small piece of horseradish
  10. 20 shalots
  11. 1/4 lb. of anchovies
  12. 1 pint of port wine
Directions
  • Procure the walnuts at the time you can run a pin through them, slightly bruise, and put them into a jar with the salt and vinegar
  • Let them stand 8 days, stirring every day
  • Drain the liquor from them
  • Boil it, with the above ingredients, for about 1/2 hour
  • It may be strained or not, as preferred, and, if required, a little more vinegar or wine can be added, according to taste
  • When bottled well, seal the corks


  • Used by:
    Fish Sauce

    Source: The Book of Household Management by Isabella Beeton (1859)

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