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📝 Description
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🥘 Ingredients
100 walnuts, salt and water. To each quart of vinegar allow 2 oz. of whole black pepper, 1 oz. of allspice, 1 oz. of bruised ginger.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at pickling walnuts this week, a recipe straight out of Mrs. Beeton's classic tome. I found the process delightfully low-tech — a bit of pricking, soaking, and sun-drying — a far cry from my usual canning methods. The real revelation was the transformation of the walnuts. When I started, they were fresh and green, but by the end of the sun-drying process, they were jet-black and had shriveled into tiny, wrinkled orbs. It was like watching a magic trick unfold in my kitchen. This recipe is perfect for the adventurous weeknight cook looking to impress with a unique, old-school appetizer. The pickled walnuts have a surprising crunch and a deep, complex flavor that's both sweet and tangy. I served them with some cheese and crackers, and they were a hit. Next time, I might try adding a touch of honey to the vinegar brine for an extra layer of sweetness. But as is, these pickled walnuts are a charming nod to the past, with a modern twist of ease.
