LOCATION: Recipes >> Preserving >> Pickled Walnuts
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Pickled Walnuts
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2 1/4 lb. young green walnuts
1/4 lb. salt
3 1/2 pints water
1 oz. black peppercorns
1 tsp. allspice
2 1/2 pints wine vinegar
1/2 tsp. freshly grated dry ginger
2 inch stick of cinnamon, crumbled
Prick the walnuts all over with a carpet needle. Place the nuts in
a ceramic bowl, dissolve half the salt in half the water and pour
over the walnuts. Cover and leave for 5 days in a cool place,
stirring twice a day to ensure even brining.
Drain the walnuts, mix the remaining salt and water, pour over the
brine and leave for another five days, stirring twice a day as
before. Drain, spread out in a single layer on a flat dish and
leave to dry in the sun until they are black.
Crush the peppercorns and allspice berries and simmer the vinegar
with the spices for 20 minutes. Allow to cool and strain. Pack the
walnuts into sterilised, wide-necked jars, filling them no more
than three-quarters full, and pour in the spiced vinegar. Cover
and leave in a cool place for 6 weeks before using.
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Pickled Walnuts, January 16, 2006 - 02:05 PM
Reviewer: Ed Mashburn from Northumberland, PA USA
There us no mention of what type walnuts are used in this recipe, I suspect that it refers to English Walnuts not Black Walnuts. Some words tend to sound like they are from UK, not USA
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