Vine-Wrapped Pickled Walnuts With Horseradish

Ingredients

• large double walnuts
• vinegar
• salt
• vine-leaf
• mace
• mustard seed
• garlic
• horseradish
• ginger
• pepper
• cloves
• nutmegs

Method

1. 1 Pierce walnuts with a knitting needle and soak in strong vinegar and salt brine for three weeks.
2. 2 Transfer walnuts to a fresh vinegar and salt brine for another three weeks.
3. 3 Remove walnuts, wipe dry with a clean cloth, and wrap each individually in a clean vine-leaf.
4. 4 Place wrapped walnuts in a jar with raw vinegar seasoned with salt, mace, mustard seed, garlic, and horseradish.
5. 5 Add spices: 1 oz ginger, 1 oz pepper, ¼ oz each cloves and mace, 2 small nutmegs, and ½ pint mustard seed per 100 nuts.