Pickled Green Walnuts With Horseradish And Spices

Ingredients

• large green walnuts (before hardening)
• salt and water for brining
• fresh water for rinsing
• shallots
• 1 head garlic
• ½ oz allspice
• ½ oz black peppercorns
• 6 bay leaves
• 1 stick horseradish
• boiling vinegar

Method

1. 1 Prick the green walnuts well with a pin. Submerge them in salt water for two days.
2. 2 Drain and transfer walnuts to fresh water for two days. Change the water again and soak for two more days.
3. 3 Place walnuts in a pickle pot. Add shallots and a head of garlic.
4. 4 Add ½ oz allspice, ½ oz black pepper, 6 bay leaves, and a stick of horseradish.
5. 5 Fill the pot with remaining walnuts. Pour boiling vinegar over everything. Cover with a plate and seal when cold.