Gather them when soft enough to be pierced by a pin. Lay them in strong
brine five days, changing this twice in the meantime. Drain, and wipe
them with a coarse cloth; pierce each by running a large needle through
it, and lay in cold water for six hours.
To each gallon of vinegar allow a cup of sugar, three dozen each of
whole cloves and black pepper-corns, half as much allspice, and a dozen
blades of mace. Boil five minutes; pack the nuts in small jars and pour
over them scalding hot. Repeat this twice within a week; tie up and set
away.
They will be good to eat in a month—and very good too.