Examine the walnut meats and be sure there are no shells left among them. Bring the sugar, vinegar and cinnamon to boiling point. Add sufficient walnut meats to be covered. Simmer for fifteen minutes and then seal in jars.
When wanted serve in the scooped out halves of spiced pickled apples.
Another Method: Take one hundred nuts, one ounce of cloves, one ounce of allspice, one ounce of nutmeg, one ounce of white peppercorns, one ounce of ginger, one ounce of horseradish, one cupful of mustard seeds, four cloves of garlic, salt and vinegar. Wipe the nuts, prick them with a pin and put them into a large jar in alternating layers with the spices, then add two tablespoonfuls of salt and sufficient boiling vinegar to cover well.
Seal and keep for one year when the pickles will be ready for use.