These nuts are in the best state for pickling when the shell is soft,
and when they are so young that the outer skin can be penetrated by the
head of a pin. They should be gathered when the sun is hot upon them.
If you have a large quantity, the easiest way to prepare them for
pickling is to put them into a tub with sufficient lye to cover them,
and to stir and rub them about with a hickory broom till they are clean
and smooth on the outside. This is much less trouble than scraping
them, and is not so likely to injure the nuts. Another method is to
scald them, and then to rub off the outer skin. Put the nuts into
strong salt and water for one week; changing the water every other
day, and keeping them closely covered from the air. Then drain and
wipe them, (piercing each nut through in several places with a large
needle,) and prepare the pickle as follows:--For a hundred large nuts,
take of black pepper and ginger root of each an ounce; and of cloves,
mace and nutmeg of each a half ounce. Pound all the spices to powder,
and mix them well together, adding two large spoonfuls of mustard seed.
Put the nuts into jars, (having first stuck each of them through in
several places with a large needle,) strewing the powdered seasoning
between every layer of nuts. Boil for five minutes a gallon of the very
best cider vinegar, and pour it boiling hot upon the nuts. Secure the
jars closely with corks and leathers. You may begin to eat the nuts in
a fortnight.
Walnuts may be pickled in the same manner.