1 kg (2 lb) fully grown green walnuts
pickling vinegar
salt
pickling vinegar
salt
method
1. Walnuts for pickling must be gathered while they are still under-ripe (from about the end of June to mid-July).
2. They must be soft enough for the eye of a needle to pierce them all the way through.
3. Put 1 kg (2 lb) fully grown green walnuts in a large enamel or glass bowl and cover them with brine.
4. Change the brine every two days for ten days (use 150 g / 6 oz salt to 1 litre / 2 pt water).
5. Drain the walnuts, rinse them under cold water and place them on a tray in a sunny place, turning them occasionally.
6. When after a day or so the walnuts are dry and black, pack them in sterilised jars, cover with spiced vinegar, and seal them.
7. The walnuts are ready to eat after about two months.
2. Put the spices in a folded cloth and beat them lightly with a rolling-pin to release their flavour.
3. Put the bruised spices into the vinegar and seal the bottle.
4. It may be more convenient to add a double or treble quantity of spices and dilute later with more vinegar, but label the container accordingly if this is done.
5. If time allows, leave the spices in the well-sealed bottle of vinegar for 2 months, shaking daily for the first month.
6. Strain out the spices carefully and re-bottle the vinegar.
2. Stand the bowl in a saucepan of cold water, bring the water gently to the boil and draw the pan off the heat.
3. Leave for 2 hours, taking care not to move the plate or flavour will be lost.
4. Strain the vinegar and, if not required immediately, return to the bottle and seal.
2. They must be soft enough for the eye of a needle to pierce them all the way through.
3. Put 1 kg (2 lb) fully grown green walnuts in a large enamel or glass bowl and cover them with brine.
4. Change the brine every two days for ten days (use 150 g / 6 oz salt to 1 litre / 2 pt water).
5. Drain the walnuts, rinse them under cold water and place them on a tray in a sunny place, turning them occasionally.
6. When after a day or so the walnuts are dry and black, pack them in sterilised jars, cover with spiced vinegar, and seal them.
7. The walnuts are ready to eat after about two months.
to make homemade spicing vinegar
1. Add to 1 litre of vinegar, 5-10g of each of the following whole spices: cloves, allspice, cinnamon, white peppercorns, ginger. The smaller quantity will be enough for a mild pickle but for strongly flavoured ones such as onion, the full quantity may be used.2. Put the spices in a folded cloth and beat them lightly with a rolling-pin to release their flavour.
3. Put the bruised spices into the vinegar and seal the bottle.
4. It may be more convenient to add a double or treble quantity of spices and dilute later with more vinegar, but label the container accordingly if this is done.
5. If time allows, leave the spices in the well-sealed bottle of vinegar for 2 months, shaking daily for the first month.
6. Strain out the spices carefully and re-bottle the vinegar.
to make quick spicing vinegar
1. Place the spices and vinegar in a heatproof bowl and cover with a plate.2. Stand the bowl in a saucepan of cold water, bring the water gently to the boil and draw the pan off the heat.
3. Leave for 2 hours, taking care not to move the plate or flavour will be lost.
4. Strain the vinegar and, if not required immediately, return to the bottle and seal.
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