Pickling walnuts - part 2

Once the walnuts have done their briney stint for a couple of weeks, drain them and spread them out onto a tray lined with absorbent paper and leave for a couple of days to dry out.  They will turn black.  This is normal.  They will also stain anything they come into contact with.  Including your hands - in fact you will look as though you have been on a 100 a day nicotine addiction for the last 10 years if you handle them without gloves.

Once they blackened they are ready to be pickled.

In a large saucepan (large enough to accommodate all the walnuts) bring to the boil the following pickling liquor:

1 litre of malt vinegar, or a red wine vinegar.  Use something with some colour to keep the dark colour of the walnuts.

to the vinegar add:


500g of sugar
1 teaspoon of allspice
1 teaspoon of cloves
1 large cinnamon stick
2 cms of grated fresh ginger

One the mixture starts to boil, add the walnuts and leave to simmer for 15 minutes or until the smell of vinegar makes your eyes bleed. (that may just be me though so don't worry too much).

Bottle up into clean jars while still hot.  Bottling while the vinegary syrup is hot negate the need for excessive sterilising of jars.

These will keep for years, and are apparently very good with cheese.  I have tried them but was not overly struck on the flavour, but I do know someone who really likes them so that's their presents sorted for the next few Christmases.

Pickling walnuts - part 1

I don't actually like pickled walnuts, but we do have friends who do, so if you are reading this, guess what you are getting for Christmas!

Pick walnuts while very young and green, before the shell has formed within the green outer skin, so normally before the end of June.

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.

Don't be deceived by the clear liquid that seeps out.  It will stain your fingers a most interesting nicotine colour if you don't wear gloves!

Mix up a brine solution of one part salt to six parts water and pour over enough to ensure the walnuts are fully covered.

Weigh the walnuts down with a plate to keep them all immersed, then cover and leave for a week.

The best thing about these plastic bowls is the plastic lids.  I can just write the instructions on the lids and tuck the bowls away in the back of the pantry.

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!