Get a hundred of fine large walnuts while the shells are yet tender,
wrap them up in vine leaves separately, put them into jars along with
plenty more vine leaves, and so that they cannot suffer by contact with
each other, and cover plentifully with the best light-coloured vinegar;
make secure from the air, and let them remain so for three weeks. Now
pour off the vinegar, wrap up again the fruit in fresh vine leaves, and
fill the jars with vinegar as before, this must be continued two weeks
longer, when you may take off the leaves, put the fruit into jars, and
make the following pickle for them:
Pale vinegar, with enough
salt in it to float an egg 3 quarts
Garlic, minced 1½ oz.
Cloves, bruised 2 oz.
Mace, bruised 1 oz.
Allspice, bruised 1½ oz.
Nutmeg, bruised 2 oz.
Let these simmer fifteen minutes, and pour the whole, boiling hot, over
the walnuts; tie bladder and leather over the jars, and keep four
months before breaking in upon them.