Monday, June 20, 2011
Pickling walnuts - part 1
You will soon know whether they are too advanced because you won't be able to prick them through the shell.
Start by rinsing the walnuts clean.
Then kit yourself out with some rubber gloves and a steel BBQ spike or a long tined fork.
Prick each walnut a couple of times at least, quite far in. If the shell has started to form you won't be able to force the skewer in further than about 5 mms, and they won't pickle.
Mix up a brine solution of one part salt to six parts water and pour over enough to ensure the walnuts are fully covered.
As per the instruction on the lid, after a week, make up a new brine solution and leave for a second week.
Stay tuned for the next installment in pickling walnuts!