Procure the walnuts by the last of June--keep them in salt and water for
a week, then bruise them, and turn boiling vinegar on them. Let them
remain covered with vinegar for several days, stirring them up each
day--then boil them a quarter of an hour with a little more vinegar,
strain it through a thick cloth, so that none of the coarse particles of
the walnuts will go through--season the vinegar highly with cloves,
allspice, pepper and salt. Boil the whole a few minutes, then bottle and
cork it tight. Keep it in a cool place.