Use rubber gloves: Pierce (immature) walnuts with needle or fork several times. Put the nuts in a strong brine - 1 cup of salt to 9 cups of water. Let stand for 9 days - stir daily. Spread nuts in the sun for 3 days, turn daily. Bottle: For 100 nuts, 1 ounce of ginger root, 1/2 oz each of allspice, cloves, nutmeg and peppercorns, 1/4 oz mustard seed. USE 1 cup of vinegar for each quart, plus 3 tablespoons of brown sugar. Cook 5 minutes for each quart; pour over the nuts.