Originalrezept:
Take your Walnuts before the Shell grows hard, prick them full of Holes, and put them, as you do them, into Brine; let them lie three Weeks, changing the Brine every four Days; take them out, and wipe them dry with a Cloth; put them into a Pot, with a good Quantity of bruised Mustard Seed; then have your Pickle ready made with white Wine Vinegar as much as will cover them; put in Cloves, Mace, Ginger, Pepper, Salt, three or four Cloves of Garlick stuck with Cloves, and pour your Liquor boiling hot upon them, and keep them close tied for a Fortnight; boil the Pickle again three Times, and put Oil at the Top.
Übersetzung:
Eingelegte Walnüsse
Kategorisierung:
Gemüse & Eier:Hauptzutaten: Ingwer, Knoblauch, Muskatblüte, Nelken, Öl, Pfeffer, Salz, Salzwasser, Senfkörner, Walnüsse, Weißweinessig
Transkription:
Marlene Ernst
Zitierempfehlung:
Marlene Ernst (Transkription): "To Pickle Walnuts", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 027,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-pickle-walnuts (30.04.2024).
Datenbankeintrag erstellt von Marlene Ernst.