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Pickled Walnuts

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Ingredients
  • The walnuts must be pickled green, before any shell has formed.
  • The shell forms from the bud end, so test with a needle.
Instructions

If you are lucky and the shell has not started to form yet, take your bucket of nuts off home, and wash and sort out any damaged ones, and dispose of leaves. Then prick all the nuts well with a needle, and drop into strong brine. Leave for a week, stiring every day, and then change the brine and repeat. At the end of two weeks in salt water, rinse the nuts well, and put them out in the sun to dry for a day. At the end of this they will be a shiny black. Load into steralised jars, and cover in boiling vinegar flavored with allspice, mace, black peppercorns and cloves. Leave at least 6 weeks before eating.

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