Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

Black Walnuts

Gather the walnuts while you can run a pin through them; boil them in an iron pot three hours, to soften the shell; put them in a tub of cold water, hull and wash them, and put them in your jars; pour salt and water over them, and change it every day for a week; at the end of that time scald them in weak vinegar; let them stand in this three days, then pour it off, and for half a bushel of hulled walnuts, have quarter of a pound of cloves, a tea-cup of mustard seed, two spoonsful of black pepper, a pint of scraped horse-radish, two pods of red pepper, some sliced onions and garlic; put these in the jars with the walnuts, and fill them up with strong cold vinegar.

Pickled walnuts will keep for six or seven years, and are as good at the last as the first.