Sweet Pickled Walnuts

1. Use rubber gloves to handle young walnuts and pierce each one a few times with the tines of a fork. Watch out for the clear juice this produces. It stains a dark, espresso brown and is a natural dye. Place walnuts into a bucket and fill with enough water to cover. Stir in 3/4 cup of salt to make a brine. Soak walnuts for 1 week, then drain and make brine again. Soak for 1 more week.

2. After the second week, drain walnuts and lay them out on trays to dry in an airy place. In a couple of days they will turn black. Once they have all turned black, they are ready to pickle.

3. In a large pot, stir together malt vinegar, brown sugar, allspice, cloves, cinnamon, and ginger. Bring to a boil and then add walnuts. Simmer over medium heat for 15 minutes. Remove from heat and allow to cool.

4. Spoon walnuts into sterile jars and fill with syrup to within 1/2 inch of the top. Seal with lids and rings. Store in the refrigerator or process in a hot water bath for 10 minutes. Cool to room temperature and store in a cool dark place.

Tips

For safety when canning and preserving foods, contact your local extension for guidelines in your area that will be specific to your altitude.