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Pickled Walnuts

Ingredients
  • Walnuts should be picked before the shells have formed and while
  • they are still in the green stage. Pierce each nut in several
  • places. Place nuts in a large crock and cover with a brine made
  • of salt and water, using 1/2 cup salt to every quart of water.
  • Allow to stand for 1 week. Remove the nuts and drain thoroughly.
  • Place nuts in a large kettle and cover with fresh brine made in
  • the same proportions. Simmer gently for 30 minutes. Remove and
  • drain. When dry, arrange on a flat surface until they turn black.
  • This will take several days. Fill hot, sterilized jars about 2/3
  • full of walnuts and cover with the following solution:
  • 1 quart cider vinegar
  • 1 tablespoon salt
  • 2 tablespoons black pepper
  • 1 1/2 teaspoons allspice
  • 1 tablespoon ginger
  • 1/4 teaspoon cayenne pepper
Instructions
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