Pickled black nuts

Ingredients for 1 servings:

• 500 g walnuts, unripe, in shell, harvested before 15 July
• 1 liter of water
• 350 g sugar
• 1 stalk(s) cinnamon
• 1 lemon(s), untreated, zest
• 1 tsp, heaped cloves

Instructions

Working time approx. 5 hours; Total time approx. 5 hours

Unripe green nuts from the first half of July should be used

If you’re not afraid of the effort, you should pickle unripe nuts in the first half of July. After six months, you can enjoy black walnuts with dessert, cheese, or game dishes. To do this, pierce the soft nuts several times and soak them in cold water for seven days (change the water twice a day), then boil the nuts until tender. Make a broth from sugar, water, cloves, cinnamon bark, and lemon zest and pour it over the nuts. Let it steep for two to three days. Then remove the nuts and bring the broth to a boil. Add the nuts and simmer for about half an hour. Fill the nuts and the broth into preserving jars and store.