The beginning of this Month is the time to pickle Walnuts, for then the
Walnuts have not began to shell, and moreover are not so bitter nor hollow
as they will be afterwards; they will now be full flesh'd, and you will
have no Loss. The following Method I learnt from Mr. _Foord,_ a curious
Gentleman of _Buckingham,_ and has been experienced to be the best way.
There is one thing indeed which must be regarded in this Pickle, which is,
that every one does not love the Taste of Onion or Garlick; but that may be
omitted as we please, only supplying the place with Ginger.
To pickle Walnuts.
The Walnuts being fit for pickling, wash them, and put them into a Kettle
to scald; then with a piece of Flannel rub off the outer Skin, and let them
lie till they are quite cold, after which put them into a Vessel of Salt
and Water, and let them stand 24 Hours; then take them out, and put them
again into fresh Salt and Water for 24 Hours more; then shift them as
before, and continue this Practice for fourteen Days, at the end of which
time wipe them dry, and lay them in a glazed earthen Pot, _Stratum super
Stratum,_ with Spice, whole Mustard-Seed, Horse-Radish slic'd, and Garlick,
or Eschalots: that is to say, make a Layer of Walnuts, and strew over it
whole Pepper, Ginger slic'd, Horse-Radish slic'd, some whole Mustard-Seed,
and three or four Cloves of Garlick; or if Garlick be too strong, as many
Cloves of Shalots.
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