1 kg (2 lb) fully grown green walnuts
pickling vinegar
salt
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.
