Spiced Pickled Acorns 550g whole/halved acorns 6tsp sea salt 500ml malt vinegar 150g sugar ½tsp ground black pepper ½tsp ground allspice ½tsp ground cloves ½tsp ground cinnamon 1tbsp freshly grated ginger Cover acorns in salted water for 24 hours. Strain and allow to air dry for a few hours. In a pan add the black pepper, allspice, cloves, cinnamon, grated ginger and malt vinegar. Bring to boil then simmer for 10 minutes. Spoon acorns into jars, then cover with the spiced vinegar and seal. If you get twitchy you can eat them after 14 days, but they are best if allowed to mature for between 3-6
...more
