Walnut Ketchup

Use as a steak sauce or a cooking sauce. Use English or Persian walnuts, not black walnuts. Gather in late June and mid-July.

24 green walnuts
¾ cup sea salt (175 mL)
5 cups water (1.25 L)
2 quarts vinegar (2 L)
2 tsp. ground cloves (10 mL)
2 tsp. ground mace (10 mL)
12 cloves garlic

Put the walnuts and sea salt into the water and leave them for nine days. Remove the walnuts from the brine and lb 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 15-20 minutes, strain and then bottle it.

Cover and process.

Makes about 3 pints (1½ L).