To Pickle Butternuts And Walnuts Recipe

The nuts for pickling should be gathered as early as July, unless the

season is very backward. When a pin will go through them easily, they

are young enough to pickle. Soak them in salt and water a week--then

drain it off. Rub them with a cloth, to get off the roughness. To a

gallon of vinegar put a tea-cup of salt, a table-spoonful of powdered

cloves and mace, mixed together, half an ounce of allspice, and

peppercorns. Boil the vinegar and spices, and turn it while hot on to

the nuts. In the course of a week, scald the vinegar, and turn it back

on them while hot. They will be fit to eat in the course of a fortnight.