- 400g green walnuts (washed)
- 2 onions (roughly chopped)
- 2 garlic cloves (roughly chopped)
- 15g sea salt
- 600ml cider vinegar
- 2 mace blades
- 8 black peppercorns
- 4 whole cloves
- 100ml of mirin wine
Roughly chop the onions and garlic. Add them with green walnuts and sea salt to a food processor. Pulse until broken up. Spoon into a 2-litre wide-mouthed Kilner jar.
Pour in the cider vinegar, stir and close the lid. Leave to infuse for ten days stirring once a day.
After ten days, strain and pour into a saucepan along with the spices. Simmer for 15 mins. Strain again and pour into sterilised bottles.