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1. Wipe the walnuts, prick well and put into a basin. Reject any that feel hard when pricked.
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2. Cover with brine and allow to soak for 8 days, then throwaway the brine, cover with fresh brine and resoak for 14 days.
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3. Wash and dry the walnuts well and spread out, exposing them to the air until they turn black.
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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.
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5. Mature for 5 - 6 weeks before using.
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