Black nuts

Ingredients for 1 servings:

• 1 kg walnuts, green, unripe
• 1 stalk(s) cinnamon
• 1 vanilla pod(s)
• 5 cloves
• 1 tbsp allspice
• ½ tsp salt
• 1 lemon(s), the peel
• 1.4 kg preserving sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Specialty from the Palatinate

Pick unripe walnuts around June 20th, when they are already firm but have not yet formed a shell. Pierce each nut several times with a thick needle; wear gloves, otherwise your fingers will turn black! Place the nuts in cold water. Now soak the nuts for 10-14 days, changing the water twice a day for the first week and once a day for the last week. The nuts should partially blacken. On the last day, boil the nuts in fresh water for 30 minutes until they are black. In the meantime, make a syrup from 1.2 kg of sugar and 1.2 l of water. Bring this to a boil with the spices until the sugar has dissolved. Drain the nuts, rinse them in cold water, and let them drain. When the syrup is no longer boiling, pour it over the nuts and let it steep overnight. On the following two days, drain the liquid (into a saucepan), bring to a boil again with 100g of sugar, pour over the nuts once they have cooled slightly, and let them stand overnight again. The following day, bring the nuts to a boil in the liquid, then fill them into jars and sterilize them for 30-45 minutes. There should be about 2cm of space between the liquid and the lids. Place the jars in the saucepan so that they are not touching. Leave the nuts to steep in a dark place for six months and enjoy them around Christmas time. The nuts go well with game dishes, (lamb) salad, cheese, and desserts. The preparation may be time-consuming and laborious, but it is definitely worth it. It also makes a real eye-catcher as a gift.