Pickled Walnuts

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.

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

Add the walnuts and set 9 days.

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.

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