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Preserving Nuts by Pickling

This recipe is especially good for green walnuts, but will work for most all kinds of nuts. Use about 12 pounds of nuts, picked early while still tender and green and their shells haven't become woody.

12 pounds nuts
3 cups salt
3 gallons of water
2 tablespoons each of: mustard seeds, allspice, peppercorns
2 teaspoons each of: mace, ground clove
1 gallon vinegar

Scald and de-fuzz the nuts. Soak in the salt and water (brine) for 10 days, keeping the nuts submerged. Replace the brine twice during that period. Drain. Thoroughly dry the nuts, pricking several holes in each. Combine all the spices. Arrange the nuts in a large (gallon will work) canning or "pickle" jar - add a layer of nuts then a sprinkling of spices, nuts, spices, etc. Boil the vinegar for 5 minutes, then pour it into the jar. Seal tightly. Store in a cool dark place for 4-6 weeks before consuming.

Spoon out a few, leaving the marinade in the jar. Or you can serve with the marinade ... your choice!

This is a tasty and unusual treat to add to the Winter holiday table. Great source of protein, too.

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