Pickled Walnuts are a real treat. With a spicy and nutty taste, they are best served with cheese or cooked meat. They are expensive to buy and so taste even better if you have made them yourself!
750g green walnuts
64g kosher salt
2 litres of water
2 litres of pickling vinegar
15g cracked black pepper
15g cracked allspice berries
28g ginger, about 4cm pieces (smashed)
128g brown sugar
Dissolve the salt in the water to make a brine
Put on rubber gloves, because walnut juice will stain your hands for weeks, and it won’t come off!
Properly gloved, push a needle or fork through each nut to check the shell hasn’t formed
Put the pricked nuts into the brine solution for 30 days
After 30 days, rinse and put into jars and cover with pickling vinegar, spices and remaining ingredients
Put on the lid and leave somewhere cool until Christmas (Pickled Walnuts should be kept in a cool pace at least 1 month before you eat them)