This labor-intensive winter pickle is made by repeatedly changing the water to remove bitterness from immature green walnuts, then curing them in a spiced vinegar brine. Serve it as a distinctive accompaniment to cheese and charcuterie boards.
Wearing gloves, wash the green walnuts and pierce each one in a few places with a fork.
Cover the pierced walnuts with water in a wide bowl. Soak for 5–6 days, changing the water every day to draw out the bitterness.
Place the drained walnuts in a sterilized jar with the cloves, cinnamon stick, and garlic.
Bring the water, vinegar, and salt to a boil, stirring until the salt dissolves. Let the brine cool until warm.
Pour the warm brine over the walnuts until they are covered, then seal the jar tightly.
Leave to ferment in a cool, dark place for 3–4 weeks, until the walnuts turn dark brown.
Important: Wear gloves when handling green walnuts; their hulls can stain your hands and countertop dark. Allergen: contains walnuts (tree nuts). Change the soaking water daily and soak the walnuts for at least 5–6 days to remove their bitterness; skipping this step will leave the pickles bitter.
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