Regency Dish: Pickled Walnuts

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Thomas Rowlandson c. 1820

70 pickle Walnuts Let them be firit fcalded and then put into water where they must remain ten days only that the water must be changed once every day when you take them out let them be dried with a clean cloth then put to them white wine vinegar ficed ginger pepper and horse radish throw into the vessel as much falt as is ne cessary according to the number of walnuts with a little garlick and mace then let the whole liquor bę poured off and boiled up together and poured upon the walnuts let the vesselbe itopped up and kept close and they will not only have a fine colour but also eat fine a The Ladies Best Companion; Or, a Golden Treasure for the Fair Sex. Containing the Whole Arts of Cookery … With Plain Instructions for Making English Wines, Etc (1800)

Pickled walnuts is a common pickled side served in England most commonly with cold meat and blue cheese.  Its believe this delicacy, which would not be amiss on a charcuterie board, originates sometime in the 18th century but that is largely based on written mentions in books and stories.

There are many modern recipes available for those aiming to try this treat, or it looks like a premade version is widely available in the UK or for export.

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