Mode.—Procure the walnuts while young; be careful they are not woody, and prick them well with a fork; prepare a strong brine of salt and water (4 lbs. of salt to each gallon of water), into which put the walnuts, letting them remain 9 days, and changing the brine every third day; drain them off, put them on a dish, place it in the sun until they become perfectly black, which will be in 2 or 3 days; have ready dry jars, into which place the walnuts, and do not quite fill the jars. Boil sufficient vinegar to cover them, for 10 minutes, with spices in the above proportion, and pour it hot over the walnuts, which must be quite covered with the pickle; tie down with bladder, and keep in a dry place. They will be fit for use in a month, and will keep good 2 or 3 years.
Time.—10 minutes.
Seasonable.—Make this from the beginning to the middle of July, before the walnuts harden.
Note.—When liked, a few shalots may be added to the vinegar, and boiled with it.
WALNUT KETCHUP.
I.
535. INGREDIENTS.—100 walnuts, 1 handful of salt, 1 quart of vinegar, 1/4 oz. of mace, 1/4 oz. of nutmeg, 1/4 oz. of cloves, 1/4 oz. of ginger, 1/4 oz. of whole black pepper, a small piece of horseradish, 20 shalots, 1/4 lb. of anchovies, 1 pint of port wine.
Mode.—Procure the walnuts at the time you can run a pin through them, slightly bruise, and put them into a jar with the salt and vinegar, let them stand 8 days, stirring every day; then drain the liquor from them, and boil it, with the above ingredients, for about 1/2 hour. It may be strained or not, as preferred, and, if required, a little more vinegar or wine can be added, according to taste. When bottled well, seal the corks.
Time.—1/2 hour.
Seasonable.—Make this from the beginning to the middle of July, when walnuts are in perfection for pickling purposes.