Pickled Walnuts

1. 1

   To each quart of water allow 2 ounces of whole black pepper. Procure the walnuts while young; be careful they are not woody, and prick them well with a fork.

2. 2

   Prepare a strong brine of salt and water (4 pounds salt to each 1 gallon of water).

3. 3

   Add the walnuts and set 9 days.

4. 4

   Change the brine every third day, drain them off and put them on a dish, place it in the sun until they become perfectly black, which will be in 2 or 3 days.

5. 5

   Have dry jars ready, put in the walnuts, do not quite fill the jar.

* Per serving · 4 servings · Values may vary.

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