LOCATION: Recipes >> Preserving >> Pickled Walnuts 02
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Pickled Walnuts 02
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Pickled Walnuts
It is vital that there is no shell formed in the nuts. You can
check this with a pin. On an English walnut, the shell begins to
form about 1/4 inch from the flower end.
The nuts must then be brined. I prick the nuts all over with the
testing pin, but some folks don't.
Brine should be about 2 oz salt to the pint.
Either soak cold fopr 7 days, chance brine and repeat, or bring to
boil in brine, allow to cool and stand 24 hours, change brine and
repeat.
Drain nuts, rinse quickly and dry in sun.
Cover with hot vinegar (seasoned to taste) and seal.
Ready to eat in a couple of months.
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