PICKLED WALNUTS. Thanks to my Grannie for this recipe :-)
- Soft green walnuts,
- Brine, using 100g salt for each litre of water.
- Spiced vinegar (to get a good result, to every litre of cider vinegar add 5 - 10g of whole spices such as cloves, allspice, cinnamon, white peppercorns, ginger).
Bruise the spices lightly under a cloth to release their flavour.
For a quick method of spicing the vinegar put it in a heatproof
bowl, add the spices and cover with a plate. Stand the bowl in a
saucepan of cold water, bring gently to the boil and remove from
heat. Leave for 2 hours, do not move the plate or the flavour will
For the walnuts : use walnuts whose shells have not begun to form.
Prick well with a stainless fork. If the shell can be felt, do not use.
The shell begins to form opposite the stalk, about 5 mm from the end.
Cover with the brine and leave to soak for about 6 days.
Drain, make fresh brine, and leave to soak for another 7 days.
Drain and spread on a single layer of clean newspaper,
leaving them exposed to the air, preferably in sunshine, until
they blacken (1 – 2 days).
Pack into prepared jars and cover with hot spiced vinegar.
Put on vinegar-proof covers when cold,
LEAVE FOR AT LEAST A MONTH BEFORE USING.
Note : to prevent stained hands, always wear gloves when
handling walnuts .