It's Election Day, and I'm trying to take my mind off what might befall us.
My supplies are low, and I had intended to make a good quantity of Pickled Walnuts this year, but our trees were frosted and as a result we have very little fruit. Anyway, yesterday I managed to pick the few above, and they'll have to do. We won't be having any actual Walnuts come Autumn; the trees are empty!
The Walnuts are topped and tailed and any blemishes removed. They are then pierced several times with a stainless knife; making sure at the same time that any interior woodiness hasn't started to form. It hadn't.
The Walnuts are then soaked in brine for about 12 days; changing the brine a couple of times.
When the brining stage is over, the drained Walnuts are put out in the sun to turn black; this usually takes a minimum of 2 days.
They are then packed into sterilised jars and covered with a sweetened spiced vinegar.
I leave them until Christmas before tasting, but they last for years. The ones I am eating at the moment were made in 2012.
The perfect accompaniment to a good strong Cheddar.