Pickling walnuts is a three-week process from picking to preserving, it
is dead simple to make a plentiful supply of pickled walnuts
2kg freshly picked black walnuts
|Sweet Pickling Syrup
1 litre malt vinegar
500g brown sugar
1 teaspoon allspice
1 teaspoon cloves
½ teaspoon cinnamon
1 tablespoon grated fresh ginger
the UK pick walnuts at the end of June before the hard nut forms inside the
green shiny case. Pick a bucketful and, wearing rubber gloves, prick each
walnut a couple of times with a fork. Watch out for the clear juice this
produces. It is deceptive, as it stains a dark brown.
Cover the walnuts with water and add salt. Leave for a week, then drain
and renew with fresh brine solution for another week or so.
Next, lay walnuts out on trays in a dry, airy place. In a couple of days they
will turn jet black. Now the walnuts are ready for to be pickled..
For the sweet pickling syrup
Combine all ingredients in a saucepan. Bring syrup mix to the boil, then add
walnuts and simmer for 15 minutes.
Cool and spoon walnuts into large jars, then cover with syrup. They will last
for years. These pickled walnuts are great with cheese or cold meats, and make an
interesting colour contrast on a pile of mashed potato.
Learn if walnuts are a
"super food" and help lower high
"The pickled walnut recipe sounds fun,
saves the walnuts from the squirrels! Do you have a recipe for Squirrels
and walnut casserole? There's a sort of irony if this were possible."
- Richard Tedder
"I found this - just add chopped
comments: John McMaster
You are very, very bad for the Englanders balance of payments problem, in
your own modest way.
Your page on pickled walnuts has stopped me importing 300-400 dollars/year
of the fantastic condiment from the English homeland!
Thanks for saving me the $$.
If you ever visit the Northwest of North America (Oregon to Alaska), I'll
show you around and buy you some beer with the $$ I now have to spare.