Pick the Green Walnuts when they are about the size of a large olive, and before the shell begins to form inside , about November depending where you live.
You can use a pin to prick thru the skin to check.
Pick 100 Green Walnuts – Prick the walnuts all over with a pin, put the walnuts in the brine, change brine every 3 days for 9 days, stirring often.
Drain the walnuts and put them out in the sun for several days until they turn very black all over.
- 175g Plain Salt
- 2.5 L Water
- 50g Black peppercorns
- 75g fresh ginger, bruised (Can use dry only if not available)
- 75g Whole cloves 50g Mustard Seeds
- 2.5 L Malt Vinegar
Boil together all ingredients for 10 minutes , while you are waiting pack the walnuts loosely into clean jars.
I find that small jars and quantities are best. If you like spicy, pour the hot mix over them & seal, if not strain first.
