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Classic
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page 158
when nearly cool pour it over the fruit; for three successive days pour off the
vinegar, and boil and pour it on again.
Peaches.
Pick out sound clingstone peaches; lay them in salt and water for a day, then
wipe them on a coarse cloth; boil up some strong vinegar, with a little ginger,
whole pepper and mustard seed; put the peaches in a jar and pour this over.
White Walnuts.
Take full grown white walnuts, or butter-nuts, before the shells get so hard
that a pin will not run through easily; put them in a jar; boil a pickle of
ground alum salt that will bear an egg, skim it, and when it gets cold, pour it
on the walnuts; let them lay in this ten days; then make another pickle as
strong as the first, and leave them in it ten days longer; then scrape each one
carefully, until you get all the rough skin off, wipe them with a very coarse
cloth, and let them soak in cold water two days; boil them in weak vinegar, and
let them lay in this a week; boil enough good vinegar to cover them; mix
together scraped horse-radish, mustard seed, cloves, red pepper, onions and
garlic; put a layer of the walnuts in a jar, and sprinkle the spice over; pour
the boiling vinegar over the top.
English Walnuts.
Gather them when nearly full grown, but not too hard; pour boiling salt and
water on them; let them be covered with it nine days, changing it every third
day; then take them out on dishes, and put them in the sun to blacken, turning
them over; then put them in a jar and strew over them pepper, cloves, garlic,
mustard
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