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LOCATION: Recipes >> Preserving >> Pickled Walnuts 04

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Pickled Walnuts

Walnuts should be picked before the shells have formed and while
they are still in the green stage. Pierce each nut in several
places. Place nuts in a large crock and cover with a brine made
of salt and water, using 1/2 cup salt to every quart of water.
Allow to stand for 1 week. Remove the nuts and drain thoroughly.
Place nuts in a large kettle and cover with fresh brine made in
the same proportions. Simmer gently for 30 minutes. Remove and
drain. When dry, arrange on a flat surface until they turn black.
This will take several days. Fill hot, sterilized jars about 2/3
full of walnuts and cover with the following solution:

1 quart cider vinegar
1 tablespoon salt
2 tablespoons black pepper
1 1/2 teaspoons allspice
1 tablespoon ginger
1/4 teaspoon cayenne pepper

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