Make a brine of salt and water, with a quarter of a pound of salt to
a quart of water. Soak the walnuts in this for a week, and if you
wish to have them ready the sooner, run a larding pin through them,
in half a dozen places, which will make them much softer and better
flavoured. Put them into a stew-pan with the brine, and give them a
gentle simmer. Lay them on a sieve to drain, then put them on a fish
plate in the open air, a couple of days, or till they turn black.
Put them into unglazed or stone jars, about three parts full, and
fill up the jars with the following pickle;[13] and when they have
been done about a week, open them and fill them up again, and so on
continually, or else they will be spoiled.