Author Topic: wallnuts (Read 3661 times)

sarah1703 · « **on:** October 23, 2009, 01:57:36 pm »

Hi I have 12kilos of wallnuts so far & theres still more on the tree does anyone know what to do with them they are still in their shells so hopefully wont be going off, I have never grown wallnuts or any kind of nuts before & dont know if they need shelling & roasting or if its ok to leave them as they are ?

HappyHippy · « **Reply #1 on:** October 23, 2009, 02:31:56 pm »

I'd crack them all open and make orange & walnut mincemeat for christmas

Here's the recipe I use - it's lovely

Orange & Walnut Mincemeat

Makes about 1.5kg (enough for around 50 mince pies)
Prep 20 min plus 1 hour soaking – no cook

200g / 8oz each of raisins, sultanas and currants
juice of 1 orange
6 tbsp grand marnier or cointreau
175g / 6 oz walnuts, toasted & roughly chopped (or more if you love them !)
200g / 8 oz unsalted butter, melted
175g / 6oz candied orange peel, finely chopped
finely grated zest of 2 oranges
200g light muscovado sugar
175g / 6 oz freshly grated bramley apple

Soak the raisins, sultanas & currants in the orange juice & booze for 1 hour or so until all the liquid is soaked up.
Now mix in all remaining ingredients.
Spoon into sterilised jars, seal tightly, then store in the fridge until ready to use.

Will keep in the fridge for up to 2 months
Enjoy x

doganjo · « **Reply #2 on:** October 23, 2009, 02:39:18 pm »

Or just have them in a bowl ready to crack open and eat over Christmas

JulieS · « **Reply #3 on:** October 23, 2009, 02:58:00 pm »

That recipe for Orange and Walnut mincemeat sounds delicious.....Definitely going to try that one.

sarah1703 · « **Reply #4 on:** October 23, 2009, 03:19:12 pm »

thanks for the replys ill try that recipe it sounds lovely I need to learn about bottleing drying ,making chutney/jam ect, we have loads of fruit trees & too much has been wasted from them because of not knowing what to do with it all & not having the equipment & ingrediants to preserve. The chickens, ducks & pig have eaten it all & we have nothing for winter. Next year I will do better & hopefully be growing all our veg aswell.

doganjo · « **Reply #5 on:** October 23, 2009, 04:53:03 pm »

Got this from a website too

Pickling walnuts is a three-week process from picking to preserving, it is dead simple to make a plentiful supply of pickled walnuts
Ingredients

2kg freshly picked black walnuts
225g salt
Sweet Pickling Syrup

1 litre malt vinegar
500g brown sugar
1 teaspoon allspice
1 teaspoon cloves
½ teaspoon cinnamon
1 tablespoon grated fresh ginger green walnuts ready to be pickled

Method

pick walnuts at the end of June before the hard nut forms inside the green shiny case. Pick a bucketful and, wearing rubber gloves, prick each walnut a couple of times with a fork. Watch out for the clear juice this produces. It is deceptive, as it stains a dark brown.

Cover the walnuts with water and add salt. Leave for a week, then drain and renew with fresh brine solution for another week or so.

Next, lay walnuts out on trays in a dry, airy place. In a couple of days they will turn jet black. Now the walnuts are ready to be pickled..

For the sweet pickling syrup

Combine all ingredients in a saucepan. Bring syrup mix to the boil, then add walnuts and simmer for 15 minutes.

Cool and spoon walnuts into large jars, then cover with syrup. They will last for years. These pickled walnuts are great with cheese or cold meats, and make an interesting colour contrast on a pile of mashed potato.