How to Pickle Walnuts - part 3

 The brined walnuts have been drying for a few days now and they have turned dark brown or black.

 The recipe says 4 pints of malt vinegar, but I find the finished product is much too acid for my taste so I would recomment 3 pints of vinegar and 1 pint of water.    Theres 1lb of brown sugar, grated fresh ginger, teaspoon of ground allspice, teaspoon of ground clove, teaspoon cinnamon and I added a tablespoon of molasses just to make it tasty!

 To be honest, the finished article relies almost completely on the spices, vinegar and sugar for flavour so if you want to experiment with other spices then have a go.

 Simmer the walnuts in the vinegar for about 15 minutes.  They will be soft, then you lift them out and pack them into wide mouthed jars.

 Strain the spices out of the vinegar if you like, or leave them in - it is just a matter of taste.  Pour the spiced vinegar over the walnuts and seal the jars. 

I'm going to leave these for a couple of weeks before tasting them, I'll let you know how I get on.