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"In conclusion, pickled walnuts are perhaps the most ancient and widely consumed condiment in the world, thanks in large part to the British, who took it almost everywhere they colonized. As a result of the cultural diversity in the history of this "King of Pickles", there is a pickled walnut recipe to suit almost everyone's taste, whether vegetarian, carnivore, or just a sweet tooth. Pickled walnuts are an acquired taste and are not for everyone, but this is actually a good thing: There probably aren't enough to go around!"
I will share my 7 pints of pickled walnuts. Next year, I want to cut more of the ends off..... I wonder if using alum would make them more firm? Also, making sure that the blossom end is completely removed, like when pickling cucumbers. Perhaps however, the ideal pickled walnut really should taste like lumpy worchestershire! I think I prefer Vin de Noix!
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