Orekhovka Liqueur: Balm for the Thyroid & Stomach – Homemade Recipe 🌿🥃
This liqueur is made from unripe, green walnuts that are still soft enough to cut and whose shells have not yet become woody. The ideal time for this is late May to mid-June, depending on the region and weather conditions – so right now in Ternopil!

Ingredients:

10-15 green, unripe walnuts (approx. 500g – 750g), still soft inside
1 liter of vodka or double grain schnapps (at least 40% alcohol by volume; the higher the alcohol content, the better the active ingredients are extracted)
200-500g sugar (depending on taste; traditionally, it is less sweet)
Optional for flavor and effect:
1-2 cinnamon sticks
5-7 cloves
1 vanilla pod
Zest of half an organic lemon (yellow part only)
A few slices of fresh ginger
Needed Equipment:

A large glass container with a wide neck and a tight-fitting lid (at least 2 liters capacity)
A fine sieve or cheesecloth for straining
Clean bottles for filling
Preparation:

Preparing the walnuts:

Caution: Green walnuts stain extremely strongly! Be sure to wear gloves (rubber gloves are best) and an apron to protect your hands and clothing from stubborn brown stains.
Wash the green walnuts thoroughly.
Cut each walnut into small pieces or quarters. The smaller the pieces, the better the extractability of the nutrients.
Jar Maceration:

Place the sliced ​​walnut pieces in the large glass jar.
Add the optional spices (cinnamon, cloves, vanilla, lemon peel, ginger), if using.
Pour the vodka over the walnuts and spices, ensuring everything is completely covered.
Close the jar tightly.
Light Bath and Rest:

Place the jar in a bright, but not directly sunny location (e.g., on a windowsill that is not exposed to direct sunlight).
Let the infusion steep for 4 to 6 weeks. Shake the jar gently every few days to agitate the mixture and promote extraction. You will see the liquid turn dark brown.
Sugar Solution (after steeping):

After the maceration period, strain the liquid through a fine sieve or cheesecloth into a clean pot. Press the walnut pieces and spices thoroughly to extract as much liquid as possible.
Add the sugar to the strained liquid. Heat the mixture slowly over medium heat, without boiling, just enough to dissolve the sugar completely. Stir constantly.
Allow the sugar solution to cool completely.
Bottling and Aging:

Pour the finished Orekhovka liqueur into clean, dark bottles.
Close the bottles tightly and store them in a cool, dark place.
The liqueur will improve with time! Ideally, let it age for at least another 2-3 months before enjoying. The longer it sits, the rounder and mellower its flavor will become.
Uses in folk medicine (traditional use):

Thyroid: Green walnuts are rich in organic iodine. Traditionally, Orekhovka is used for iodine deficiency and to support thyroid function.
Stomach and digestion: The bitter substances and other ingredients are said to promote digestion, help with stomach upsets, and support intestinal flora.
General tonic: Due to its vitamins and antioxidants, it is said to have a strengthening effect on the immune system and a general revitalization effect.
Dosage (traditional):
Orekhovka is usually taken spoonful by spoonful (e.g., 1 teaspoon before or after meals), not in large quantities like a regular liqueur.

Enjoy this homemade Orekhovka liqueur as a piece of culinary tradition and as a soothing elixir!