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 nine or
ten days; 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 best white wine 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.