| How To Cook: |
|
|
1. Wipe the walnuts, prick well and put into a basin. Reject any that feel hard when pricked.
|
2. Cover with brine and allow to soak for 8 days, then throwaway the brine, cover with fresh brine and resoak for 14 days.
|
3. Wash and dry the walnuts well and spread out, exposing them to the air until they turn black.
|
4. Have ready sufficient hot spiced vinegar, put the walnuts into the pickle jars, and cover with the hot vinegar arid tie down when cold.
|
5. Mature for 5 - 6 weeks before using.
|
|
