be fit to eat in two or three months. The next year, if any remains, boil up your liquor again, and skim it; when cold, pour it over your walnuts. This is by much the best pickle for use, therefore you may add to it what quantity of vinegar you please. If you pickle a great many walnuts, and eat them fast, make pickle for a hundred or two, the rest keep in strong brime of salt and water, boiled till it will bear an egg; and as you pot empties, fill them up with those in the salt and water. Take care that they are covered with pickle. In the same manner you may do a smaller quantity; but if you can get rape vinegar, use that instead of salt and water. Do them thus:—put your nuts into the jar you intend to pickle them in, throw in a handful of salt, and fill the pot with rape vinegar; cover it close, and let them stand a fortnight; then pour them out of the pot, wipe it clean, and just rub the nuts with a coarse cloth, and then put them in the jar with the pickle as above.
To pickle Walnuts green.
Take the largest double, or French walnuts, before the shells are hard, pare them very thin, and put them into a tub of spring water as they are pared; put to them, if there are two or three hundred nuts, a pound of bay-salt; leave them in the water twenty-four hours, then put them into a stone jar, a layer of vine leaves, and a layer of walnuts; fill it up with cold vinegar, and when they have stood all night, pour the vinegar from them into a copper, with a good quantity of bay-salt; set it upon the fire, and let
