Summary

Ingredients

• 1 kg walnuts, unripe green ones
• 1 vanilla pod (s)
• 1.4 kg canning sugar
• 1.2 liters water
• 3 carnation (s)
• 1 tablespoon allspice, whole
• 2 mace or 1/4 teaspoon nutmeg grated
• 0.5 teaspoon ½ salt

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Instructions

1. Wear gloves as walnut color stains hands heavily. Using a needle or roulade needle, pierce each unripe green walnut 10-15 times.
2. Place the pierced walnuts in cold water in a cool place. Change the water daily for 14 days until the walnuts turn black.
3. After 14 days, place walnuts in a pot with cold water, bring to a boil over medium heat, and cook for 30 minutes. Drain, rinse under running water, and drain again.
4. Split the vanilla pod lengthwise and scrape out the pulp.
5. In a large pot, combine 1.2 liters water, 1.2 kg canning sugar, vanilla pulp and pod, 1 tablespoon whole allspice, 3 carnations, 2 mace or 1/4 teaspoon grated nutmeg, and roughly 1/2 teaspoon salt. Bring to a boil over medium heat, stirring until sugar dissolves (about 5 minutes). Cool for 10 minutes, then pour over the drained walnuts. Rest for 1 day.
6. On day 2, pour off and keep the syrup. Add 100 g canning sugar to the syrup, bring to a boil over medium heat, cool for 10 minutes, and pour over the walnuts. Rest for 1 day.
7. On day 3, repeat day 2's process: pour off and keep the syrup, add 100 g canning sugar, bring to a boil over medium heat, cool for 10 minutes, and pour over the walnuts. Rest for 1 day.
8. On day 4, place the walnuts and syrup together in a pot and bring to a boil over medium heat. While hot, transfer into sterilized twist-off jars, seal tightly, and store in a cool, dark place for 6 months before serving.