Pierce each walnut 4-6 times with the tines of a fork and place in a gallon size glass jar.

Meanwhile prepare the brine solution by bringing the half gallon of water to a boil, add salt and dissolve. Remove from heat and allow to cool.

After brine has cooled, pour over pierced walnuts. Place lid on jar and allow to brine for 7-10 days, "burping" the jar once a day to relieve any pressure.

After brining is complete, drain brine and slice each walnut into 1/3" thick rounds. Place on a lined baking sheet and allow to oxidize for 6-8 hours until the walnuts darken slightly. It is advisable to wear gloves for the slicing.

Gather remaining ingredients and and sliced walnuts and bring to gentle simmer in a large stock pot for about 10 minutes.

Pack walnuts and liquid into sterilized half pint jars leaving a 1/2" head space and screw on rings and lids finger tight. Process in a water bath canner for 10 minutes. Remove from canner and allow to cool undisturbed.

Check for seal and loosen ring (or remove). Store in a cool dark pantry for up to a year.