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LOCATION: Recipes >> Preserving >> Walnut Ketchup 01

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Walnut Ketchup

24 green walnuts
3/4 cup (175 ml) salt
5 cups (1 1/4 liter) water
2 quarts (2 liters) vinegar
2 teaspoons (10 ml) ground cloves
2 teaspoons (10 ml) ground mace
12 garlic cloves

Put the walnuts and salt into the water and leave them for nine
days. Remove the walnuts from the brine and pound them in a mortar.
Combine the walnuts and vinegar and leave them for a week, stirring
every day.

Strain the mixture through a muslin bag, squeezing to extract all
the liquor. To this add the cloves, mace and garlic; boil for 15
to 20 minutes, strain and then bottle it. Cover and process.
Makes about 3 pints (1 1/2 liters).

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