Walnut partition tincture on vodka

Useful tincture on walnut partitions without much hassle! Everyone knows how useful a walnut is. It values not only delicious nut kernels, but also the shell, partitions, leaves, bark and roots of the tree. Decoctions and tinctures are made from all this, which have antimicrobial, antibacterial, strengthening, healing properties. Also, walnut tinctures help replenish iodine reserves in the human body, normalizes blood pressure, improves the functioning of the cardiovascular system, reduces blood sugar. However, the use of tincture on walnut partitions has a number of contraindications, so it is better to consult with your doctor before use.

Snezhana

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 1 g

Fats 75 % 6 g

Carbohydrates 13 % 1 g

273 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 21 d

Step 1:
How to make vodka on walnuts? Only two ingredients are needed for the tincture. These are walnut partitions, of which there are many after eating delicious walnut kernels, if, of course, the nut was purchased in the shell. Buy vodka of good quality, a proven manufacturer, so that it does not turn out to be a counterfeit and dangerous product.
Step 2:
Walnut partitions require as much as the finished drink you want to get. The main thing is that the dry raw materials and the liquid make up the proportion of one to three. Walnut partitions are thoroughly washed under running water, dried on a paper towel and broken into small pieces, you can grind it with an electric device.
Step 3:
It is better to use glass dishes made of dark glass to prepare the tincture. If there are no darkened dishes, then it's okay, the tincture should be kept in a dark place. We fill the dishes with dry raw materials for 1/3 of the container, it does not need to be tamped, it should be crumbly and loose. Fill the contents with vodka, cover the dishes with a lid, shake the container several times.
Step 4:
It should be infused in a dry, light-protected place at room temperature for about 3 weeks. The tincture should be shaken daily.
Step 5:
A few days after infusion, the color of the liquid should change to dark brown, and after a couple of weeks acquire a cognac shade. The tincture should be filtered through gauze, folded in several layers, poured into a bottle with darkened glass. Used walnut partitions can be reused for the preparation of tinctures, they retain their medicinal properties.
Step 6:
Tincture is best stored in the refrigerator. It is recommended to use it a few drops on an empty stomach, in the absence of contraindications to use.