Butternuts. Horseradish. Vinegar. Mustard seeds. Cinnamon. Black pepper. Cloves. Red pepper. Mace. Sugar. Celery seeds. Weak lye solution.
The nuts should be gathered while they are tender enough to be easily pierced with a pin. This is generally not later than the fourth of July. Select perfect nuts - those free from the stings of insects or other defects and pour over them weak lye boiling hot. Let them stand for thirty minutes then wash well in several waters.
Put them into a weak brine and allow to stand for four days. Drain from the liquid. For every quart of vinegar take two teaspoonfuls of powdered cinnamon, two teaspoonfuls of powdered cloves, one teaspoonful of powdered mace, one teaspoonful of celery seeds, three or four pieces of horseradish, one ounce of mustard seeds, one saltspoonful of black pepper, a pinch of red pepper and one cupful of sugar. Mix the spices together, wet them to a paste with a little vinegar, then tie them in a muslin bag. Heat the vinegar to boiling point, add the sugar and spices and boil for fifteen minutes. Pour the vinegar over the nuts and let them stand for six weeks before using.
Cover and seal.