• Prep Time:
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  • Serves: 1 Servings

Walnut Ketchup (Mrs Beeton)

  • Recipe Submitted by on

Category: Sauces, Condiments

 Ingredients List

  • 400 g Onions; chopped
  • 2 l Vinegar
  • 200 g Salt
  • 25 g Whole peppercorns
  • 15 g Whole allspice berries
  • 2 1/2 ml Whole cloves
  • 1 1/4 ml Ground nutmeg
  • 10 Green walnuts


** This sauce is used as one ingredient in Mrs Beeton's Worcestershire
Sauce (see recipe).

IMPORTANT NOTE: Walnuts for pickling or ketchup must be picked before the
shell has hardened. In England this usually means that picking must take
place before the first week in July. Prick well with a stainless steel
fork; if the shell can be felt - and it begins forming opposite the stalk,
about 5 mm from the end - do not use the walnut.

Combine all ingredients except the walnuts in a large saucepan or
preserving pan. Bring to the boil. Meanwhile, wearing gloves to prothect
your hands from staining, cut up the walnuts, crush them and put them in a
large heat-proof bowl. Pour the boiling mixture over them and leave for 14
days in a cool place, stirring daily.

Strain the liquid into a clean saucepan, and discard the solids in the
strainer. Bring the liquid to the boil, lower the heat and simmer for about
1 hour.

Heat sufficient clean bottles to hold the ketchup; prepare vinegar-proof
seals. Fill the hot bottles, leaving a head space. Seal the bottles
immediately. Label when cold.

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