Pickled Walnuts.
Ingredients: One hundred walnuts, salt and water, one gallon of vinegar, two ounces of whole black pepper, half an ounce of cloves, one ounce of allspice, one ounce of root ginger sliced, one ounce of mace.
Gather the walnuts in July, when they are full grown. They should be soft enough to be pierced all through with a needle. Prick them all well through. Let them remain nine days in brine (four pounds of salt to each gallon of water), changing the brine every third day. Drain them, and let them remain in the sun two or three days until they become black. Put them into jars, not quite filling them. Boil the vinegar and spices together ten minutes, and pour the liquid over the walnuts. They will be fit for use in a month, and will keep for years.