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Another Way To Pickle Walnuts

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 9 ingredients

  1. Onion
  2. an ounce of black peppercorns
  3. Water
  4. Mustard seed
  5. an ounce of mace
  6. Salt
  7. Walnuts
  8. Cloves
  9. Vinegar
Contains MustardTree nutsSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Gather the nuts before the inside shell is hard, which may be known by trying them with a pin ;
  2. lay them into salt and water nine days, changing the liquor every three days ;
  3. then take them out, and dry them in the air on 'a sieve or mat ;
  4. they should not touch each other, and they should be turned, that every side may become black alike ;
  5. then put them into a jar.
  6. When half the nuts are in, put in an onion, with about thirty cloves stuck into it, and add the rest of the nuts.
  7. To one hundred walnuts allow half a pint of mustard seed a quarter of an ounce of mace, half an ounce of black peppercorns, and six bay leaves ;
  8. boil all the spice in some good common vinegar, and pour it boiling upon the nuts, observing that they are entirely covered ;
  9. stop the mouth of the jar with a cloth, and when cold, cover it with bladder or leather.
  10. In about six weeks they will be fit for use, when they should be examined, and if they have absorbed the vinegar so much y Google

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Sieve