Title: Pickled Walnuts
Categories: Preserve
Yield: 1 Servings

green walnuts 1/2 cup salt for every 5 cups water (for brine)

For spiced vinegar: for every 5 cups white vinegar, add 2 Tbsp. peppercorns 2 walnut sized pieces of dried ginger 2 Tbsp. whole allspice

Boil the water and pour in the salt to make the brine. Stir well to dissolve and cool before using. Wearing rubber gloves, prick the walnuts all over with a thin skewer or metal knitting needle. Put them into a bowl and cover with brine. Put a plate on top of the walnuts to keep them under the surface and leave 5 -6 days in a cool place. Drain, cover again with fresh brine and leave for another week. Drain well, spread on a tray and leave in a warm room or, better still, in the sun. Turn them occasionally and leave for 2 - 3 days or until they turn black. For the spiced vinegar, crush the spices lightly to bruise them, tie in a piece of cheesecloth and add to the vinegar. Boil in a covered enamel or stainless steel pan for 10 minutes. Cool and remove the spices. Pack walnuts into dry jars, then cover with spiced vinegar, seal at once and leave 7 - 8 weeks before using.

From: Grand Diplome Cooking Course #18 Shared By: Pat Stockett

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