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Classic
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page 159
seed and scraped horse-radish; cover them with cold strong vinegar and tie them
up.
Black Walnuts.
Gather the walnuts while you can run a pin through them; boil them in an iron
pot three hours, to soften the shell; put them in a tub of cold water, hull and
wash them, and put them in your jars; pour salt and water over them, and change
it every day for a week; at the end of that time scald them in weak vinegar; let
them stand in this three days, then pour it off, and for half a bushel of hulled
walnuts, have quarter of a pound of cloves, a tea-cup of mustard seed, two
spoonsful of black pepper, a pint of scraped horse-radish, two pods of red
pepper, some sliced onions and garlic; put these in the jars with the walnuts,
and fill them up with strong cold vinegar.
Pickled walnuts will keep for six or seven years, and are as good at the last as
the first.
Virginia Yellow Pickles.
To two gallons of vinegar, put one pound of ginger, quarter of a pound of black
pepper, two ounces of red pepper, two of cloves, a tea-cup of celery seed, a
pint of horse-radish, a pint of mustard seed, a few onions or garlic, and three
ounces of turmeric to turn them yellow. The above ingredients should be mixed
together in a jar, and set in the sun by the first of July, tied up close, with
a block over each jar to keep out the rain. Put whatever you intend to pickle in
salt and water for two or three days; then pour boiling salt and water on them;
wash them and drop them in the jars of vinegar.
You can pickle any thing in this way but walnuts.
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