Pickled walnuts make a unique addition to barbecued meats, especially venison and other game animals. You can also mix them with cheese or toss them into Thai and Indian recipes.

1. Pierce each nut with a fork in several places. Place walnuts in a bowl, covering with water and salt. Place a weight on top so the nuts stay below the brine. Let set 7 days.

2. Drain and make a fresh brine. Let stand another 7 days.

3. Dry the walnuts on a tray using a light cloth over the top to keep dust and dirt out. When the nuts turn black, they’re ready for the pickle solution.

4. Combine vinegar, sugar, and spices and bring to a boil.

5. Add nuts, reduce heat, and simmer for 15 minutes.

6. Pack into canning jars, covered with syrup, leaving ½" headspace.

7. Process in a hot-water bath 10 minutes for pints, 15 minutes for quarts.

• MAKES 5 POUNDS

• INGREDIENTS

• 5 pounds fresh black walnuts water to cover

• 2 cups pickling salt

• 1 quart malt vinegar

• 1 pound brown sugar

• 1 teaspoon allspice

• 1 teaspoon cloves

• 1 teaspoon cinnamon

• 1 teaspoon ginger