The nuts for pickling should be gathered as early as July, unless the
season is very backward. When a pin will go through them easily, they
are young enough to pickle. Soak them in salt and water a week--then
drain it off. Rub them with a cloth, to get off the roughness. To a
gallon of vinegar put a tea-cup of salt, a table-spoonful of powdered
cloves and mace, mixed together, half an ounce of allspice, and
peppercorns. Boil the vinegar and spices, and turn it while hot on to
the nuts. In the course of a week, scald the vinegar, and turn it back
on them while hot. They will be fit to eat in the course of a fortnight.