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T^he
StilLRoom
week,
reboiled,
and
returned
to
the
jars,
the
pickle
will
keep
much
longer.
To
pickle
TV
alnuts,
—
Take
walnuts
gathered
about
July,
when
still
young
and
soft
enough
to
be
pierced
by
a
pin,
and
place
them
in
a
large
jar,
with
plenty
of
salt
well
interspersed
and
covering.
In
eight
days
pour
oflF
the
liquid,
and
wipe
and
then
dry
the
nuts
in
the
air
for
a
few
hours.
Pierce
each
walnut
with
a
stout
needle,
place
them
in
the pickling
jars,
and
pour
boiling
spiced
vinegar
on
them
so
as
to
fill
the
jars.
Cover
with
corks,
and
each
week
for
three
weeks
pour
off
the
vinegar,
reboil
it,
and
fill
up
the
jars
with
boiling
spiced
vinegar.
Then
finally
cork
and
seal.
To
pickle
Gherkins,
—
Place
the
gherkins
in
a
large
jar
with
plenty of
salt
over
and
among
them.
In
six
days
pour
oflF
the
liquid
and
add
a
little
water
to
it,
so
that
it
may
be
a
brine
strong
enough
that
an
egg
will
float
thereon.
Boil
this
liquid
and
pour
it
over
the
gherkins.
In
twenty-four
hours
pour
off
the
liquid,
wipe
and
dry
the
gherkins
in
the
air,
place
them
in
the
pickling
jars,
and
fill
the
latter
with
boiling
spiced
vinegar.
Cork
and
seal.
If
the
vinegar
be
poured
off
in
a
week,
reboiled,
and
again
placed
in
the
jars,
the
pickle
will
keep
much
longer.
To
make
a
Green
Toynato
Pickle,
—
Take
a
gallon
of
green
tomatoes
and
a
quart
of
onions
;
slice
them
and
cover
them
with
salt.
In
twenty-four
hours
pour
ofF
the
liquid,
and
slowly
boil
for
about
an
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