Black candied walnuts

Preparation:

1. Pick unripe walnuts in June. They should be solid but have not yet formed a shell.

2. Each walnut needs to be punctured with a needle several times (wear gloves so that your fingers do not turn black)

3. Place walnuts in cold water and water twice a day for 10 days. The walnuts will gradually turn black

4. Then cook the walnuts in fresh water for 30 minutes until they have turned completely black. Strain, rinse with cold water and let dry.

5. Create syrup from 1.2 kg sugar and 1.2 l water. Boil with spices, salt and lemon peel until sugar has dissolved. Let cool.

6. Pour syrup over nuts and leave overnight.

7. In the following two days, pour the stock into a pot, boil again with 100 g sugar and pour over the nuts once cooled. Leave overnight again.

8. On the third day, boil nuts in stock, then fill jars and boil for 30-45 minutes in a water bath. There should be approximately 2 cm of room between the stock and lid.

9. Let the nuts steep in a place without much light for approximately six months.

10. Right around Christmas, the nuts are perfect to be served with wild game, lamb's lettuce, cheese and deserts.