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Pickled Walnuts

Gather the walnuts when well grown, but still soft enough to be pierced through with a needle. Run a heavy needle through them several times and place them in strong brine, using as much salt as the water will absorb. Let them remain in brine for a week or ten days; then drain the nuts and expose them to the air until they have turned black. Pack them in jars and cover them with boiling vinegar prepared as follows: To a gallon of vinegar add an ounce each of ginger root, mace, allspice and cloves, and two ounces of peppercorns, one cupful of sugar; boil them together for ten minutes and strain on the nuts. Let them stand a month before using.