Use the walnuts before any shell has formed, about the middle of July. Pierce each nut with a darning needle (this can stain the hands badly) and put into a brine made from the water and salt. Leave in the brine for 9 days, changing the brine three times. Drain and put on flat dishes, and leave in an airy place for 2-3 days until black. Boil the vinegar, onions and spices together for 5 minutes. Leave covered for 2 hours, strain and boil again. Pack the black walnuts into preserving jars, and cover with hot spiced vinegar. Leave until cold and seal tightly. Leave for 2 months before using.
© 1978 Mary Norwak estate. All rights reserved.