Pickled Butternuts and Walnuts. ✠
Gather them when soft enough to be pierced by a pin. Lay them in strong brine five days, changing this twice in the meantime. Drain, and wipe them with a coarse cloth; pierce each by running a large needle through it, and lay in cold water for six hours.
To each gallon of vinegar allow a cup of sugar, three dozen each of whole cloves and black pepper-corns, half as much allspice, and a dozen blades of mace. Boil five minutes; pack the nuts in small jars and pour over them scalding hot. Repeat this twice within a week; tie up and set away.
They will be good to eat in a month—and very good too.