1/2 cup salt for every 5 cups water (for brine)
For spiced vinegar:
For every 5 cups white vinegar, add 2 tablespoons peppercorns, 2 walnut-sized pieces 0f dried gingerroot and 2 tablespoons whole allspice.Directions:
For the Brine:
Boil the water and pour in the salt. Stir well to dissolve and cool before using.
Wearing rubber gloves, prick the walnuts all over with a thin skewer or metal knitting needle. Put them into a bowl and cover with brine. Put a plate on top of the walnuts to keep them under the surface and leave 5-6 days in a cool place. Drain, cover again with fresh brine and leave for another week. Drain well, spread on a tray and leave in a warm room or, better still in the sun. Turn them occasionally and leave for 2-3 days or until they turn black.
For the spiced vinegar:
Cruch the spices lightly to bruise them, tie in a piece of cheesecloth and add to the vinegar. Boil in a covered enamel or stainless steel pan for 10 minutes. Cool and remove the spices.
Pack walnuts in dry jars, then cover with spiced vinegar, seal at once and leave 7-8 weeks before using.
If you have a Walnut tree, or access to one, you may produce this English recipe. Green Walnuts (picked in June and July, before the shell has formed and can harden in the pickle.)are used. If you push a thin skewer or knitting needle into the nut, you will be able to feel when the nut is beginning to form. Be sure to wear rubber gloves as walnuts stain badly.