Pickled Walnuts Recipe
Ingredients
| Vinegar | 1⁄2 Gallon | |
| Black pepper | 2 Tablespoon | |
| Ginger | 2 Tablespoon | |
| Cloves | 1 Tablespoon | |
| Nutmeg | 1 Tablespoon | |
| Mustard | 1 Tablespoon | |
| Mace | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 669 Calories from Fat 133
% Daily Value*
Total Fat 16 g24.4%
Saturated Fat 5.9 g29.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 84.2 mg3.5%
Total Carbohydrates 47 g15.8%
Dietary Fiber 17.7 g70.9%
Sugars 6.8 g
Protein 10 g19.9%
Vitamin A 4.7% Vitamin C 22.7%
Calcium 40% Iron 75.7%
*Based on a 2000 Calorie diet
Directions
You should be able to put a hatpin through with no trouble.
Soak 100 walnuts in a brine of 1 gallon water to 1 cup salt for 9 days, with fresh brine on the 3rd and 6th days.
Then drain and prick each walnut and stand in the sun until they turn black, turning often.
Boil Place the walnuts in jars and cover with the hot vinegar.
They will be ready in six weeks.
Chef
