PICKLED WALNUTS

1 peck hulled walnuts
Vinegar
¼ lb. cloves
4 tablespoonfuls mustard seeds
2 tablespoonfuls black pepper
1 pint (2 cups) grated horseradish
2 pepper pods
2 sliced onions
1 garlic clove

Gather the walnuts while soft enough to run a pin through them; put them into an earthenware pan, cover them with water, and boil till the hull comes off easily.

Put them into a tub of cold water; hull them, then wash them and put them into jars. Pour moderately strong salt and water over them and let them remain in this for a week, changing the brine once during this time. At the end of this time scald them in weak vinegar, and let them remain in this for four days; then pour it off, cover them with cold vinegar, and add all the seasonings. Keep well covered.