Raspberry Vinegar. No. 3.
Fill a jug with raspberries; add as much of the best vinegar as the jug will hold; let the fruit steep ten or twelve days; then strain the liquor through a fine sieve, without squeezing the raspberries; put three pounds of lump sugar to a quart of juice, and skim it.
Walnuts, black. No. 1.
Take large full grown walnuts before they are hard; lay them in salt and water for two days: then shift them into fresh water, and let them lie two days longer; change them again, and let them lie two days longer; take them out, and put them in your pickle pot; when the pot is half full, put in some shalots, and a head of garlic. To a hundred of walnuts add half an ounce of allspice, half an ounce of black pepper, six bay-leaves, and a stick of horseradish. Then fill your pots, and pour boiling vinegar over them; cover them with a plate, and when cold tie them down.
Before you put the nuts into salt and water, prick them well with a pin.
Walnuts. No. 2.
About midsummer take your walnuts, run a knitting-needle through them, and lay them in vinegar and salt, sufficiently strong to bear an egg. Let them remain in this pickle for three weeks; then make some fresh pickle; shift them into it, and let them lie three weeks longer; take them out, and wipe them with a clean cloth; and tie up every nut in a clean vine-leaf. Put them into fresh vinegar, seasoned with salt, mace, mustard, garlic, and horseradish; and to a hundred nuts put one ounce of ginger, one ounce of pepper, and of cloves and mace a quarter of an ounce each, two small nutmegs, and half a pint of mustard seed. All the pickles to be done in raw vinegar (that is, not boiled). It is always recommended to have the largest double nuts, being the best to pickle.
Walnuts. No. 3.
Take the large French nuts, wipe them clean, and wrap each in a vine-leaf; put them into a weak brine of salt and water for a fortnight, changing it every day, and lay a slate upon them, to keep them always under, or they will turn black. Drain them, and make a stronger brine, that will bear an egg; let them lie in that a fortnight longer; then drain and wipe them very dry, and wrap them in fresh vine-leaves; put them in jars, and pour on them double-distilled vinegar, which must not be boiled. To six or eight hundred nuts put two pounds of shalots, one of garlic, and one of rocambole; a piece of assaf[oe]tida, of the size of a pea, tied up in a bit of muslin, and put into each jar, of white, black, and long pepper, one pound each, half a pound of mace, a quarter of a pound of nutmegs, two ounces of cinnamon, two ounces of cloves, two pounds of allspice, one pound of ginger, two pounds of mustard-seed, some bay-leaves, and horseradish. The mustard-seed and spice must be a little bruised. Mix all these ingredients together, and put in a layer of nuts and then a layer of this mixture; put the assaf[oe]tida in the middle; and as the pickle wastes take care to keep the jar filled up with vinegar.