Pickled Walnuts

In Northern European countries where the weather is rarely warm enough to ripen walnuts, a new product was born: green pickled walnuts! The skill is to know your walnuts and to pick them before they grow an internal shell. 

Once picked, using a needle you can ensure they are ready to use and then with your marigolds on, prick each walnuts several times with a fork! 

Then place the walnuts in a jar of water, changing the water every day for 14 days or until the walnuts go from green to completely black! 

Green walnuts ( a work in progress) 
Water
A blend of 1 kg powdered sugar, 1 dl water, and 1 1/2 dl vinegar per kg. of walnuts
1 dl 50% alcohol (or higher) rum or arrak
Seeds of one vanilla pod per kg. walnuts

Stab the walnuts all around and place in water for 14 days. Change the water at least once a day. Boil the walnuts until tender and black.

Per 1 kg of walnuts, use 1 kg powdered sugar, 1 dl water, and 1 1/2 dl vinegar. Place the powdered sugar, water, and vinegar in a pot and boil into a syrup. 

Place the walnuts in and cook until tender. Remove the walnuts from the syrup with a slotted spoon and place in jars. Pour the syrup over and let sit, covered, for 14 days.

Strain the syrup into a pot, boil it, add 1 dl rum or arrak and the seeds of 1 vanilla pod per kg. walnuts and pour on the nuts.

Process the jars.