16 A feast of flavour Ingredients 50 walnuts 2½ kg sugar 5 glasses of water 1 glass of pickling lime 25 ml of lemon juice (for the lemonade) 1 cinnamon stick 6-7 cloves 2½ tbsps of lemon juice Walnut Method l Thinly peel walnuts. Remove a small piece from the centre, at the bottom, make two side cuts and remove any remains. l Prick walnuts horizontally and vertically with a skewer and put them in a pot. Cover themwithwater and leave them immersed for 7 days changing the water daily to turn them brown and wash away their bitter taste. l Strain and immerse them in limewater for 12 hours. Place a plate or lightweight lid on top of the walnuts to keep them immersed in the limewater. Rinse them thoroughly (4-5 times), immerse them in a pot with boiling water for 5 minutes with the lid on. Change water and boil them again while covered until cooked and dropping off when pricked with a needle. l Strain and immerse them for 2 hours in lemonade with plenty of ice cubes to give an extra crunch. l Place walnuts on a kitchen towel to dry. Prepare the syrup andwhen it cools add thewalnuts, cinnamon and cloves. Boil for 3-4 minutes and remove from heat. Repeat boiling daily for 3-4 days. On the last day, the syrup starts to thicken. Finally, add the lemon juice and let it boil for one or two minutes. l Fill the jars, close and turn them upside down to remove the air from inside the jars and seal.
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