Pickled Butternuts and Walnuts

Original Instructions

1. 1

   Scald the nuts and rub off the outside skin

2. 2

   Put them in a strong brine for six days, changing the water every other day, keeping them closely covered from the air

3. 3

   Drain and wipe them, piercing each nut through in several places with a large needle

4. 4

   Pound all the spices to powder and mix them well together, adding two large spoonfuls of mustard seed

5. 5

   Put the nuts into jars, having first stuck each of them through in several places with a large needle

6. 6

   Strew the powdered seasoning between every layer of nuts

7. 7

   Boil for five minutes a gallon of the very best cider vinegar and pour it boiling hot upon the nuts

8. 8

   Secure the jars closely with corks

9. 9

   You may begin to eat the nuts in a fortnight