Sweet and Sour Pickled Walnuts

For the preparation of pickled walnuts mid-July is the right time, because then the inner shell is still soft.

The nuts must be pricked a few times with a thin knitting needle. Then put them in a suitable bowl and pour water over them, which must be changed twice a day for ten days.

Then boil the nuts in fresh water – completely covered until soft.

After that, put them on a colander and drain well. Thicken vinegar, sugar and spices in a saucepan for about half an hour, add the walnuts and make until they are full of syrup. Walnuts now in hot rinsed jars form, cool the liquid and then pour over the nuts. Close jars tightly with cellophane or lids, keep cooled and dark.

Such walnuts are served with meat fondue, roast game or cheese platter.

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