Pickled walnuts: a gourmet preservation

To prepare a rather unusual, but at the same time extremely tasty dish - pickled walnuts - you will need fruits that have already matured enough, but their peel has not become completely hard. Suitable walnuts should pierce through with a pin relatively easily. It is best to collect them from the end of June to the end of the first decade of July.

To cook pickled walnuts, you will need a kilogram of the nuts themselves, a glass of salt, two cloves of garlic, four onions of shallots, eight black peppercorns, a teaspoon of ground ginger, dry nutmeg husk, four cloves, and a nutmeg that was grated on a fine grater, in the amount of half a teaspoon. You will also need six hundred milliliters of malt distilled vinegar.

First, you need to cut a small hole in each nut and select grains from it, which are boiled in a saucepan with water (you need to cook for about 45 minutes). Dissolve a glass of salt in one and a half liters of water and send boiled grains to the resulting solution, which should be soaked for nine days. Stir all the spices and crush them thoroughly in a mortar, add the mixture to the vinegar and boil for five minutes, then cool. Remove the nut kernels from the brine and transfer to jars, filling them with spiced vinegar so that they are completely covered. Seal cans and send to a dark, cool place for a month. Finished nuts should be soft enough and have a pleasant spicy aroma.