LOCATION: Recipes >> Preserving >> Walnut Ketchup 02
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Walnut Ketchup 02
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Walnut Catsup
2 tbsp. white pepper
2 tbsp. ginger
1 tbsp. cloves
1 tbsp. nutmeg
1/8 tsp. cayenne pepper
1 small onion, chopped fine
1 tsp. celery seed (tied in a bag)
Young and green walnuts are needed for this catsup. Prick each
walnut several times with a large needle; then place them in a
stone crock or earthenware pan. For every 25 walnuts, add 1 tablespoon
of salt. Cover with cold water. Place a cover on the crock and
allow to stand for 2 weeks, stirring once every day. Drain off
water into a kettle and set aside. Cover walnuts with hot vinegar
and crush the nuts to pulp. Then strain through a fine sieve.
Combine this juice with the water in the kettle. Measure it, and
for every quart of liquid add ingredients in measures shown.
Boil all slowly together about 1 hour. Allow mixture to become cold
before bottling and sealing.
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