Walnut trees typically have more nuts than a single family can eat. Why not thin them out in the spring and make them into a sauce that can make nearly any meat dish better?
A special thanks to Jon Townsend for inspiring this historic based recipe. Here is a link to his channel below:
/ jastownsendandson
Recipe:
25 Green walnuts, before shell starts hardening
1/4 cup chopped onion
1-1.5 tablespoon salt
2 cloves
6 peppercorns
Pinch nutmeg
1/8 teaspoon mace
Vinegar
Place chopped onions in a 1 qt jar. Crush or chop walnuts and place in the jar. Add the salt, cloves, nutmeg, and mace. Fill the jar with vinegar and store in a dark, cool spot for 10 to 395 days.
After storage strain out the solids and place the liquid in a 2 qt sauce pan and boil for 1 minute. Allow to cool and place the liquid in a glass storage or dispensing container.
11 июл 2020
