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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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