Pickled Sweet Walnuts

Handle young walnuts with rubber gloves to prevent any potential irritation, and carefully pierce each one a few times using the tines of a fork. Be cautious as this process will release a clear juice that stains and serves as a natural dye, resulting in a dark, espresso brown hue. Place the walnuts into a container and fill it with enough water to cover them, then stir in 3/4 cup of salt to create a brine solution. Soak the walnuts for 1 week, then drain and make the brine again, repeating this process for an additional week.

After the second soaking period, drain the walnuts and lay them out on trays to dry in a well-ventilated area. In a couple of days, they will have turned a dark black color, indicating that they are ready to be pickled.

In a large pot, combine malt vinegar, brown sugar, allspice, cloves, cinnamon, and ginger. Bring the mixture to a boil, then add the walnuts. Simmer over medium heat for 15 minutes, stirring occasionally. Remove from heat and allow the mixture to cool.

Spoon the walnuts into clean, sterilized jars, leaving a small gap between the top of the jar and the syrup. Fill the jars with the syrup to within 1/2 inch of the top, ensuring that they are sealed tightly. Store the jars in the refrigerator or process them in a hot water bath for 10 minutes to ensure proper preservation. Allow the jars to cool to room temperature before storing them in a cool, dark place.