Pickled Walnuts - cooking recipe

Ingredients

100 walnuts
salt
water
vinegar
whole black pepper
1 oz. allspice
1 oz. bruised ginger

Preparation

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.