Sweet Pickled Walnuts
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Ingredients21 d 40 m servings 419 cals
Original recipe yields 32 servings (8 pints)
- Use rubber gloves to handle the young walnuts and pierce each one a few times with the tines of a fork. Watch out for the clear juice this produces. It stains a dark, espresso brown and is a natural dye. Place the walnuts into a bucket and fill with enough water to cover. Stir in 3/4 cup of salt to make a brine. Soak walnuts for 1 week, then drain and make the brine again. Soak for 1 more week.
- After the second week, drain the walnuts and lay them out on trays to dry in an airy place. In a couple of days they will turn black. Once they have all turned black, they are ready to pickle.
- In a large pot, stir together the malt vinegar, brown sugar, allspice, cloves, cinnamon and ginger. Bring to a boil and then add the walnuts. Simmer over medium heat for 15 minutes. Remove from heat and allow to cool.
- Spoon the walnuts into sterile jars and fill with the syrup to within 1/2 inch of the top. Seal with lids and rings. Store in the refrigerator or process in a hot water bath for 10 minutes. Cool to room temperature and store in a cool dark place.
Per Serving: 419 calories; 33.5 g fat; 23.1 g carbohydrates; 13.7 g protein; 0 mg cholesterol; 15 mg sodium. Full nutrition
ReviewsRead all reviews 3
I'm really confused about this recipe. Are we supposed to pickle the walnuts whole & while still green with the shell and husk still on?