Posted: 05/08/2015 at 18:55
Tootles: I've never done it (not having access to a walnut tree) but the commercial ones are an acquired taste. I like them and treat myself to a jar at Christmas, but no-one else in the family does!
Here's a recipe from my tried and trusted Preserves & Pickles book:
"Walnuts for pickling must be very under-ripe. If the shell has begun to form they should be discarded. Prick the walnut at the stalk end with a needle. (The shell forms about 1/4 inch from the end)
"Wash the walnuts and place them in a large bowl. Make a brine by dissolving 8oz salt in 4 pints water. Pour the brine over the walnuts, cover with a clean tea towel and put aside for 2 - 3 days. Drain the walnuts and cover with fresh brine Put aside for 1 week.
"Drain the walnuts and spread them out on shallow dishes or trays. Leave them for about one day or until they have gone black.
"Pack the walnuts into clean jars and cover with spiced vinegar. Seal. Leave for 1 month before using."
I would add that walnut juice stains skin so wearing rubber/latex gloves while handling would probably be a good idea.