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    You are in: Home / Community Forums / Recipe Requests - General / How to Make Pickled Walnuts?
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    How to Make Pickled Walnuts?

    Sat Jun 08, 2013 5:03 am
    Newbie "Fry Cook" Poster
    hi give me some recipes about this Pickled Walnuts and tell me How can i Make Pickled Walnuts?
    Sat Jun 08, 2013 3:46 pm
    Forum Host
    I've never had them or made them, but apparently they are an English delicacy
    Sun Jun 09, 2013 9:04 pm Groupie
    You can buy them (imported) in specialty stores in the U.S., but they are pretty pricy. Most U.K. recipes call for commercially made pickled walnuts from a jar. The best place to find a recipe would be a traditional British food website, like Delia Smith's.
    ETA: Eureka! You HAVE to pickle them green, not mature.
    Mon Jun 10, 2013 5:55 pm
    Forum Host
    hungry1985 wrote:
    hi give me some recipes about this Pickled Walnuts and tell me How can i Make Pickled Walnuts?
    Mrs Beeton's Book of Household Management, the classic Victorian cookbook, 1861.

    Original Recipe
    PICKLED WALNUTS (Very Good).

    534. INGREDIENTS.—100 walnuts, salt and water. To each quart of vinegar allow 2 oz. of whole black pepper, 1 oz. of allspice, 1 oz. of bruised ginger.

    Mode.—Procure the walnuts while young; be careful they are not woody, and prick them well with a fork; prepare a strong brine of salt and water (4 lbs. of salt to each gallon of water), into which put the walnuts, letting them remain 9 days, and changing the brine every third day; drain them off, put them on a dish, place it in the sun until they become perfectly black, which will be in 2 or 3 days; have ready dry jars, into which place the walnuts, and do not quite fill the jars. Boil sufficient vinegar to cover them, for 10 minutes, with spices in the above proportion, and pour it hot over the walnuts, which must be quite covered with the pickle; tie down with bladder, and keep in a dry place. They will be fit for use in a month, and will keep good 2 or 3 years.

    Time.—10 minutes.

    Seasonable.—Make this from the beginning to the middle of July, before the walnuts harden.

    Note.—When liked, a few shalots may be added to the vinegar, and boiled with it.

    Modern Redaction
    100 walnuts
    360g salt per 1l of water

    For each 1l Vinegar:
    60g whole black peppercorns
    30g allspice
    30g ginger, bruised

    Buy young walnuts, where the skin of the casing remains soft enough to be pierced by a fork. Prick the walnuts all over with a fork then place in a large bowl and make enough strong brine (360g per 1l water) to completely cover the walnuts.

    Allow the walnuts to soak in the brine for 9 days, but cover with fresh strong brine each third day. After this time, drain the walnuts, place in a shallow dish then set aside in a sunny place (a conservatory or greenhouse is good) and leave there, turning occasionally, for about 3 days, or until all the walnuts turn completely black. After this time, pack the walnuts into cleaned and sterilized jars (do not completely fill the jars).

    Take enough vinegar to fill the jars and for each 1l vinegar add 60g whole black peppercorns, 30g allspice and 30g bruised ginger. Combine in a pan, bring to a boil and cook for 10 minutes. Take off the heat and pour over the walnuts whilst still hot. Seal with vinegar-proof lids Place in a cool, dry cupboard and set aside to mature for at least 1 month before use.
    Koechin (Chef)
    Sun Jun 16, 2013 6:33 pm
    Forum Host
    I can't believe that I ran across this. we talked about this on The German forum a while back. My Grand-mother (in Germany) made pickled Walnuts, but they were sweet and in some kind of a cognac/sugar solution. They were soooo delicious and they were also the young ones with the green shell/casing still on them. You ate the whole thing.
    I never ran across the ones in an actual pickling brine. icon_biggrin.gif wave.gif
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