Pickled Walnuts
Take unripe walnuts; run a large needle through each in several places; suffer them to macerate for ten or twelve days, in a strong brine of common salt. When this has been done, decant the brine, transfer the walnuts into a stone jar, and pour vinegar, previously heated nearly to the boiling point, over them, in a sufficient quantity to cover them.
They may be seasoned with long pepper, capsicum, ginger, mustard seed, mace, and pimento. These substances should be simmered with the vinegar for a few minutes.
The walnuts will not be fit for use till when about six months old.