A labor-intensive winter pickle made from not-yet-hardened green walnuts, whose bitterness is removed by changing the water for days before they're ripened in a spiced vinegar brine. It's served on winter tables as a special treat alongside cheese and charcuterie plates.
Wearing gloves, wash the green walnuts and prick each one in a few places with a fork.
Cover the pricked walnuts with water in a large container and let them sit for five to six days, changing the water every day; this process removes the bitterness.
Drain the walnuts and pack them into a sterilized jar along with cloves, a cinnamon stick, and garlic.
Boil the water, vinegar, and salt, stirring until the salt dissolves, then let cool to lukewarm.
Pour the lukewarm brine over the walnuts to fully cover them, and seal the jar tightly.
Let it ferment in a cool, dark place for three to four weeks; it's ready once the walnuts turn deep brown.
Important: don't handle green walnuts with bare hands, their peel will stain your hands and countertop dark; wear gloves. Allergen: contains tree nuts (walnut). The walnuts must be soaked for at least five to six days with the water changed daily, otherwise the bitterness won't go away; if this process is skipped, the pickle will stay bitter.
Piercing the walnuts with a fork in a few spots both speeds up the release of bitterness and helps the spiced brine penetrate more easily.
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