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Walnut Catsup for Fish

Pennsylvania Dutch Cooking from AlansKitchen.comMakes 1 pint.

Ingredients:

  • 1 - cup walnuts
  • 2 - cups water to cover
  • 2 - Tablespoons salt
  • 2 - cups vinegar
  • 1/2 - teaspoon white pepper
  • 1/4 - teaspoon powdered ginger
  • 1/4 - teaspoon powdered cloves
  • 1/4 - teaspoon nutmeg
  • few grains cayenne pepper
  • 1 - teaspoon onion, minced
  • 1/4 - teaspoon celery seed

Directions:

  1. Prick each walnut with a steel-tined fork, place in jar, and cover with salted water. 

  2. Allow walnuts to stand in brine for a week.  Drain. 

  3. You want to bring vinegar to the boiling point, cover and let stand for a few hours.

  4. Drain off the vinegar and save it. 

  5. Crush the walnuts to a pulp and combine with the vinegar. 

  6. Place minced onion in a small bag with the spices and drop it in saucepan with the walnuts and vinegar. 

  7. Bring mixture to a boil.  When it boils, turn down the heat and simmer for 1 hour. 

  8. Cool and bottle.

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