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Walnuts in Sugar

6 servings

Ingredients

• Walnuts (young, soft shell) (as needed)
• sugar (same weight as nuts) (as needed)
• 10 g whole cinnamon
• 10 g cloves

Instructions

1. Pick walnuts in June while the shells are still soft, pierce them multiple times, and soak for 8 days in cold water, changing the water once or twice daily.
2. Afterwards, cover with plenty of water and boil for about three-quarters of an hour until soft; check with a needle to ensure they are soft enough.
3. Soak the nuts again for 2-3 days, changing the water daily.
4. Then weigh them and clarify the same amount of sugar, let it cool, and pour over the nuts.
5. On the second and third day, pour off the juice, boil it down until thick, and pour it boiling hot over the nuts.
6. From the second day onwards, cook a sachet containing 10 grams of whole cinnamon and 10 grams of cloves with the nuts, and leave it on the nuts until they are filled into jars, then remove it.
7. Prepared this way, the nuts will keep for years.

Modernized from a treasured 19th-century German cookbook.