For the brine
Walnut fruits (freshly picked) 1kg
Salt 150g
Water 1L

For the syrup (for every kg of walnut fruit)
malt vinegar 500ml
brown sugar 250g
allspice ½ teaspoon
cinnamon ¼ teaspoon
cloves ½ teaspoon
grated fresh ginger ½ tablespoon
garlic 1 clove (optional)


Picking and preparing the walnut fruits

Pick the walnut fruit (drupe) before the end of June, before the nutshell has formed inside the green husk. You can test for readiness by inserting a sharp point, such as a strong pin or darning needle, into the green husk opposite to the end where it was connected to the tree. If you meet no hard resistance then you know there’s no shell formed inside and you’re not too late!
Wearing rubber gloves ***** each walnut fruit with a fork a couple of times.
In a bucket or other suitable container, cover the walnut fruits with a brine solution (water and the salt boiled up, mixed and left to cool 1st before adding the Walnuts). Leave for four to five days stiring each day.
Next, drain the walnuts and lay out in single layers on trays, in a dry and airy place. Within in a few days they will turn black. You are now ready to begin the pickling.

Create a pickling syrup. Combine all the ingredients in a heavy-based saucepan. Bring the mixture to the boil.
Add the prepared walnuts and simmer for 15 minutes.
Remove from the heat and allow to cool. First spoon the walnuts into large jars, and when almost full, cover with the syrup mixture. Apply a tight-fitting lid. Stored in a cool place they will last for years in their jars.

Kind regards, Olaf