To Pickle Walnuts
When they will bear a pin to go into them, put on them a brine of salt and water boiled, and strong enough to bear an egg, being quite cold first. It must be well skimmed while boiling. Let them soak twelve days, then drain them, and pour over them in the jar a pickle of the best white wine vinegar, with a good quantity of pepper, pimento, ginger, mace, cloves, mustardseed, and horseradish; all boiled together, but cold. To every hundred of walnuts, put six spoonfuls of mustardseed, and two or three heads of garlick, or shalot; but the latter is least strong.
Thus done, they will be good for several years, if kept close covered. The air will soften them. They will not be fit to eat under six months.
The pickle will serve as good catsup, when the walnuts are used.