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Side_Dishes  | Time: 10 minutes.
Seasonable: Make this from the beginning to the middle of July, before the walnuts harden.
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Ingredients
- 100 walnuts
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12 lbs. salt
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3 gallons water
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1 quart of vinegar
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2 oz. of whole black pepper
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1 oz. of allspice
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1 oz. of bruised ginger
| Directions
Procure the walnuts while young; be careful they are not woody, and prick them well with a fork
Prepare a strong brine of salt and water (4 lbs. of salt to 1 gallon of water) into which put the walnuts
Letting them remain 9 days, and change the brine every third day
Drain them off, put them on a dish, place it in the sun until they become perfectly black, which will be in 2 or 3 days
Have ready dry jars, into which place the walnuts, and do not quite fill the jars
Boil sufficient vinegar to cover them, for 10 minutes, with spices in the above proportion
Pour it hot over the walnuts, which must be quite covered with the pickle
Tie down with bladder, and keep in a dry place
They will be fit for use in a month, and will keep good 2 or 3 years |
Note: When liked, a few shalots may be added to the vinegar, and boiled with it.
Source: The Book of Household Management by Isabella Beeton (1859)
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Turnips, Mashed
