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Pickled Walnuts Recipe

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This recipe for Pickled Walnuts is from Buzzard Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2kg freshly picked black walnuts
225g salt
Directions:
Directions:
In 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.

 

 

 

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