Walnuts. Vinegar. Pepper. Ginger. Cloves. Grated nutmeg. Mace.
Gather the nuts when they can be pierced with a needle. Mash them to a soft pulp and allow them to lie for two weeks in salt water, say a handful of salt to every twenty walnuts, and water to cover them, then drain off this liquor.
Pour on a pint of boiling vinegar, stand for five minutes, and strain. To each quart of this liquor add three tablespoonfuls of pepper, one tablespoonful of powdered ginger, two tablespoonfuls of powdered cloves, three tablespoonfuls of grated nutmeg and one tablespoonful of powdered mace.
Boil for one hour and bottle when cold.