The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: Wizard on June 02, 2010, 09:32:28 am
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To make Pickled Walnuts
I have laid off sharing this with you because the walnuts are not about until the end of June.
So pick a 100 green walnuts the last week in June ( if you cannot stick a pin through them don't pickle the shell has formed and they won't pickle)
Wipe clean and prick the green with a s/s fork 2 or 3 times Don't use an old fashioned iron fork they are very sharp but contaminate the nut the old way was a silver fork now of course stainless steel (s/s)Make a brine in a plastic bucket that will float an egg and place the nuts in stir well for 9 days after this drain off the brine Fill the bucket with water and swish the nuts round to clean them and drain straight away.I have a carrot sack from the green grocer opened out and tacked on a frame .Put the walnuts on the drying frame and place in the sun for a day or two until they go black and start to wrinkle (only just start not wither up) Then place in jars and make your favourite spice pickle vinegar bring to theboil and pour over seal while the vinegar is still hot.Ready at Christmas better next Christmas they have gone softer and will spread with a knife on your roast beef sandwhich.I always add a little sugar to my vinegar as I don't like it to sharp.
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Mmmm they're my favourites!! I'm never going to find time - Can I just buy some of yours please Wiz?!
I like them with cold pigs in blankets and cold bread sauce :-[
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Where on earth am I going to get green walnuts?
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I usually get mine from walnut trees. On the Earls Estate at Brocklesby. :D :farmer: :wave: