Ingredients
2¼lb/1kg
young green walnuts
¼lb/350g salt
3½pints/2 litres water
1oz/25g black peppercorns
1tsp allspice
2½ pints/1.5 litres wine vinegar
½tsp freshly grated dry ginger
2in/5cm stick of cinnamon, crumbled
Method
1. Prick the walnuts all over with a carpet needle.
Place the nuts in a ceramic bowl, dissolve half the salt in half the water and
pour over the walnuts.
Cover and leave for 5 days in a cool place, stirring twice a day to ensure even
brining.
2. Drain the walnuts, mix the remaining salt and water, pour
over the brine and leave for another five days, stirring twice a day
as before.
Drain, spread out in a single layer on a flat dish and leave to dry in the
sun until they are black.
3. Crush the peppercorns and allspice berries and simmer the
vinegar with the spices for 20 minutes.
Allow to cool and strain.
Pack the walnuts into sterilised, wide-necked jars, filling them no more than
three-quarters full, and pour in the spiced vinegar.
Cover and leave in a cool place for 6 weeks before using.
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