Pickled Walnuts

Directions

1. 1
   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.
2. 2
   Prepare a strong brine of salt and water (4 pounds salt to each 1 gallon of water).
3. 3
   Add the walnuts and set 9 days.
4. 4
   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.
5. 5
   Have dry jars ready, put in the walnuts, do not quite fill the jar.