Posted in Preserving

Pickled Walnuts

Well we’ve lived in this house with a very large walnut tree in the garden for fifteen years and I’ve never pickled walnuts before. I remember Grandma and Grandad having them at Christmas but being only little I never tried them to see what they tasted like.

So here goes!

Pick them in July. First they need to be tested with a fork to make sure the shell hasn’t started forming. Then put them in a brine for two weeks, changing the brine every three days.

Then lay them out on a tray to dry, they will then turn completely black.

The white dust on them is the dried salt so I rinsed it off before pickling them.

This is the vinegar and spices to be brought to the boil in a pan.

Put the walnuts in sterilised jars and fill up with warm vinegar. I shared the spices between the jars as well

Two months and I can see what they taste like! 🙂

Author:

slow living, laughing, gardening, cooking, homemaking, slow food, making things, purple, eating with friends, chickens, faith in God, clothes, singing, red, my studio.........

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