Pick the walnuts in the middle to the end of June (they must not have formed a core yet). Use disposable gloves to prepare, as the tannic acid in the nuts makes your fingers black.
Pierce the nuts several times with a roulade needle and put them in a bucket of cold water in a cool place. The water should be changed twice a day for the first week. In the second week, once a day is enough.
After 2 weeks, rinse the nuts and cook in sufficient water until they are black. In the meantime, make the syrup from water and sugar. When the cooking time is over, drain and rinse the nuts, then immediately pour the syrup on them and set aside for a day. Add chilli and ginger as desired. Makes a good combination with the syrup in terms of quantity. Bring to the boil again the next day and cook for about 1/2 hour. Then pour into hot-rinsed twist-off glasses. If there is any syrup left over, pour it into glasses. It is great for dressings or marinades.
The older they are, the better the nuts get. But after half a year you can already enjoy it.
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