Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

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.