Use walnuts soft enough so that a darning needle will pierce them easily. Wear rubber gloves to prevent staining hands. Make a strong brine solution (1 cup pickling salt to 9 cups water). Pierce each walnut three times with a fork. Let stand in brine for nine days, stirring well each day, and making sure that all walnuts are covered with brine. Remove walnuts and lay them on a tray in the sun for three days, shaking them up each day. For each quart jar, boil 2/3 cup vinegar with 2 tablespoons brown sugar. For every 100 walnuts, add to the vinegar: 1 oz. black pepper, 1 oz. ginger root, 2 1/2 teaspoons mustard seed, 1/2 oz. cloves, 1/2 oz. mace, 1/2 oz. nutmeg. Pour the mixture over the walnuts in the jar. Seal. They will be ready to use in one month.