Instructions: Put the walnuts and salt into the water and leave them for nine days. Remove the walnuts from the brine and pound them in a mortar. Combine the walnuts and vinegar and leave them for a week, stirring every day.

Strain the mixture through a muslin bag, squeezing to extract all the liquor.

To this add the cloves, mace and garlic; boil for 15 to 20 minutes, strain and then bottle it. Cover and process.

Makes about 3 pints (1 1/2 liters).

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