Ingredients: One hundred walnuts, salt and water, one gallon of vinegar,
two ounces of whole black pepper, half an ounce of cloves, one ounce of
allspice, one ounce of root ginger sliced, one ounce of mace.
Gather the walnuts in July, when they are full grown. They should be
soft enough to be pierced all through with a needle. Prick them all well
through. Let them remain nine days in brine (four pounds of salt to each
gallon of water), changing the brine every third day. Drain them, and
let them remain in the sun two or three days until they become black.
Put them into jars, not quite filling them. Boil the vinegar and spices
together ten minutes, and pour the liquid over the walnuts. They will be
fit for use in a month, and will keep for years.
PICKLED GREEN TOMATOES AND ONIONS (_Mrs. Monks_).
Chop one peck of green tomatoes, and half a peck of onions. Let them
stand two days in layers of salt. Bring vinegar (enough just to cover
them) to the boiling-point. Put in the vegetables, mixed with cloves
(one ounce), allspice (one ounce), white mustard-seed (two ounces), and
red peppers (five large ones shredded). When well scalded, they are
ready to be put in jars.