* 35 large Walnuts, shells removed
* 50 g Salt
* 500 ml Boiling water
* 350 ml Sherry vinegar
* 10 Peppercorns
* 5 Juniper berries
* 2 tablespoons Muscovado sugar

===Method===
'''2 days before the Pickling is to start'''
* Remove the shells from the Walnuts, discard any damaged or shrunken kernels.
* Break the kernels in half [into two cotlydons] to allow the Vinegar to penetrate the kernel properly.
* Carefully pick though the shelled kernels and remove any pieces of shell, especially the thin piece that divides each Nut.
* Boil about 500ml of water and mix in 50g of Salt and stir well.
* Soak the kernels in this brine liquid for 2 days, in a cool place.
* A quick taste test after this and the walnuts had a salty 'edge' but not too salty for my taste
'''Pickling day''':
* Discard the salt-water and rinse the walnut kernels in a sieve under cold running water.
* Rinse and repeat until the water runs clear.
* Remove excess brine with a salad spinner if you have one and pat dry with a tea-towel.
* Add the sherry vinegar, juniper berries, peppercorns and muscovado sugar to a pan and bring it almost to the Boil, then turn off the heat and leave it to go completely cold
* remove the Pickles from the Salt water and pat dry on a clean Tea-towel
* Sterilise the Pickling jar and pack the walnuts into the 500ml Kilner jar
* Pour the Vinegar, with the Spices over the walnuts
* Seal and store in a cool, dark place for 2 months to mature.
=====Walnut weights=====
35 large walnuts weigh 350 grams in their shells
35 large walnuts weigh 175 grams once the shells are removed.

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