Walnut Pickle
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling, curing or salting meat. Check current food-safety guidance before following this.
United States
Known as an American recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
Ingredients 2 ingredients
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.
Method
Chef Wood
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- The walnuts must be quite green and tender.
- First soak them in fresh water, then rub off with a coarse towel.
- The walnuts must be kept in brine a week, and then soaked in clear water for several hours.
- Boil them in vinegar a little while--this time put water in the vinegar;
- then put them in good strong vinegar, a portion of which must be boiled and poured over them four successive mornings.
- Season with cinnamon, mace, cloves, and add two pounds sugar to one gallon vinegar, or in proportion to quantity of pickle.--Mrs.
- C.
- C.
Plating
Cookware for this recipe
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Saucepan