After two weeks the walnuts turned pale in colour. They smelled like capers or green olives.
|Walnuts after a fortnight|
Now you have to dry them. I put the walnuts on a tray layered with kitchen paper and stored the tray in a dry and warm room in the attic.
After 3 days the walnuts shrunk a bit and turned pitch black:
|Black walnuts ready for boiling|
Not very tempting mummies...ready for the next step.
750 ml vinegar (balsamic white wine vinegar)
700 g sugar (600 g white sugar, 100 g molasses sugar)
1 tablespoon allspice corns
1 tablespoon black pepper corns
1 teaspoon sechzuan pepper corns
1 cubeb (african pepper)
1 big cinnamon stick
2 big laurel leaves
Bring to boil, add nuts, simmer 10 minutes on low temperature. Let sit over night. Bring to boil again. Spoon nuts in clean glass jars, fill in the hot sirup. Close the lids and store at least 6 weaks before eating your first pickled walnut.
I tested one nut right after the first boiling. I hope they will mature to something better during the next 6 weeks or they will end in the bin (also it looked alike the store bought).