Walnut Ketchup

24 green walnuts
3/4 cup (175 ml) salt
5 cups (1 1/4 liter) water
2 quarts (2 liters) vinegar
2 teaspoons (10 ml) ground cloves
2 teaspoons (10 ml) ground mace
12 garlic cloves

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).